This is an easy (cook all in one pot), indulgent (well, it has mayo!) and very tasty dish. Don’t be afraid to make your own mayonnaise. It is super easy. And… if you don’t want to indulge in mayo, that’s ok too. You can, instead, replace it with a bit of olive oil. Recipe after the photo.
- 500g penne pasta (or shells or any other shape you fancy)
- 1 large head of broccoli, cut into florets (don’t discard the thick stem)
- 1 small head of cauliflower, cut into florets
- 1/2 cup (or more, to taste) vegan mayo (either make your own or purchase ready made)
- 2-3 Tablespoons dill, finely chopped
- 3 Tablespoons parsley, finely chopped
- 3 Tablespoons nutritional yeast (or more if you fancy)
- 1 lemon, juiced
- 1 Tablespoon capers (optional)
- olive oil
Chop the vegetables and set aside.
Decide whether you will make your own vegan mayo – it is extremely simple to do so, see this excellent and super easy recipe by Fleurs Vegan Kitchen – or purchase ready made vegan mayo. In either case, add dill to the mayo mixture (and if you don’t have sunflower oil as Fleurs’ recipe calls for, you can use rapeseed/canola or another light vegetable oil).
You will cook the pasta and the vegetables in one saucepan (see my Basic Pasta Cooking tips), so you must ensure it is big enough and that there is enough water to cook both. Add salt and a glug of olive oil to the water, bring to a roiling boil, add the pasta and cook for two minutes. Add the vegetables and cook for another eight minutes until the pasta is cooked and the vegetables are tender. Drain well.
Place the pasta in a large bowl and mix in the dill mayo, lemon juice, parsley, nutritional yeast and capers (if you choose to add these). Season with salt and pepper to taste. Serve it hot or cold/room temperature. Serves six.