Cooking instructions

Butter Bean & Radiatori Pasta Salad With Red Pepper Pesto, Balsamic Roasted Mediterranean Vegetables & Cashew 'Burrata'

Our delicious sun dried tomato and roasted red pepper pesto clings beautifully to our favourite radiatori pasta, made from spelt flour grown regeneratively in the UK. It's filled with with protein and fibre rich butter beans and a medley of fresh Mediterranean vegetables like courgette, cherry tomatoes and red onion, roasted in balsamic vinegar to fruity, sweet and sour perfection. Finished with dollops of our house made fermented cashew 'burrata'.

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Total time

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Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

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What’s in your box

Nutritional info

All nutritional values are based on a per person scale.

Calories

701kcal

Total fat

25.3g

Saturated fat

3.4g

Salt

1.44g

Total carbohydrate

86.5g

Total sugar

19.5g

Fibre

15.9g

Protein

25.5g

Ingredients / Allergens

Sundried tomatoes, roasted red peppers, tomato puree, soy milk (soybeans, filtered water), nutritional yeast, garlic, extra virgin olive oil, lemon, raw organic agave nectar, basil, sea salt, chopped tomatoes, cashews (nuts), coconut oil, pink himalayan salt, garlic, live culture, sea salt, fresh lemon juice, organic tofu (soybeans, water, nigari), sea salt, rapeseed oil, balsamic vinegar (sulphites), paprika, water, red onion, courgette, cherry tomatoes, butter beans

For allergens please see ingredients in bold

Our kitchen handles CELERY, SOYA, GLUTEN, TREE NUTS, PEANUTS, MUSTARD, SESAME and SULPHITES. Although we have strict allergen management procedures in place, traces of these allergens may be present.