Buckwheat Penne Salad with Tahini Sauce

Serves 4

Perfect lunchtime snack! Made with our delicious Buckwheat Penne, this dish combines a delicate sesame flavour with a hint of fresh lemon, broccoli and peas.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 50g natural yoghurt (or vegan yoghurt)
  • 50g tahini
  • 3 tbsp lemon juice
  • 3 tbsp water
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 200g pine nuts
  • 25g broccoli
  • 100g frozen peas
  • 250g Freee Buckwheat Penne
  1. Mix together the yogurt, tahini, lemon juice, water, oil, salt and pepper.
  2. Place the pine nuts on an oven proof tray and toast in a hot oven for about 4 minutes.
  3. Cut the broccoli into small florets and cook in a large pan. When cooked stir in the peas and as the water boils again, drain the vegetables.
  4. Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
  5. Drain the pasta, tip it into a bowl of cold water then drain it again.
  6. Combine the pasta, vegetables and the tahini mix.
  7. Scatter the pine nuts on top and serve.

Equipment

large pan

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Ingredients

Change Quantities:
  • 50g natural yoghurt (or vegan yoghurt)
  • 50g tahini
  • 3 tbsp lemon juice
  • 3 tbsp water
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 200g pine nuts
  • 25g broccoli
  • 100g frozen peas
  • 250g Freee Buckwheat Penne

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