Satay tofu pasta salad with sugar snap peas

This flavour-dense dish is high in fibre but low GI thanks to wholemeal or spelt pasta. It's also vegetarian!

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

240g wholemeal or spelt pasta
200g sugar snap peas, sliced
200g packet satay marinated tofu, cut into cubes
200g shredded carrot
100g baby spinach and rocketarugulaX leaves
1½ tablespoons reduced-salt soy sauce
1 tablespoon mirin
1 tablespoon peanut butter
2 tablespoons roasted unsalted peanuts, chopped, to serve

Instructions

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1 Cook pasta according to packet instructions or until al dente, adding sugar snap peas for the last 2 minutes of cooking time. Refresh under cold running water. Drain.

2 Place cooled pasta and sugar snap peas in a large serving bowl. Add tofu, carrot, baby spinach and rocket.

3 Place soy sauce, mirin and peanut butter in a small bowl, whisking to combine. Add a teaspoon or two of warm water if dressing is too thick, then pour over pasta salad, tossing well to combine. Serve salad sprinkled with chopped peanuts.

HFG tip

For a flavour boost, add finely sliced fresh red chilli or some freshly grated ginger to the dressing.

Nutrition Info (per serve)

Calories 419 cal

Kilojoules 1753 kJ

Protein 21.3 g

Total fat 12.3 g

Saturated fat 2 g

Carbohydrates 48.7 g

Sugar 10.2 g

Dietary fibre 11.8 g

Sodium 498 mg

Calcium 134 mg

Iron 5.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.