Digital Issues
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
- 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 rocket leaves
- 1½ tablespoons reduced-salt soy sauce
- 1 tablespoon mirin
- 1 tablespoon peanut butter
- 2 tablespoons roasted unsalted peanuts, chopped, to serve
Log In or Sign Up to save this recipe to your shopping list.
Instructions
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 419cal
-
Kilojoules 1753kJ
-
Protein 21.3g
-
Total fat 12.3g
-
–Saturated fat 2g
-
Carbohydrates 48.7g
-
–Sugars 10.2g
-
Dietary fibre 11.8g
-
Sodium 498mg
-
Calcium 134mg
-
Iron 5.2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
