VEGIE MAINS
Leftovers
Place the remaining pasta mixture in an airtight container and keep in the fridge for up to three days. Add the apple, nuts and lettuce on the day you’re eating it.
APPLE, PENNE & WALNUT SLAW
PREP 15 MINS COOK 15 MINS SERVES 2 (WITH LEFTOVERS FOR 2 FOR ANOTHER DAY; AS A MAIN)
200g wholemeal penne or gluten-free pasta
300g reduced-fat Greek natural yoghurt
4 tsp sherry vinegar
2 tsp English mustard powder
4 green shallots, finely chopped
6 stalks celery, finely chopped
1½ x 400g cans no added salt chickpeas, rinsed and drained
30g raisins
2 red apples, unpeeled
12 (35g) walnut halves, broken up
8 crisp iceberg lettuce leaves
1 Cook the pasta in a medium saucepan of boiling water for 12 minutes, or until al dente.
Meanwhile, to make a dressing, whisk the yoghurt, vinegar, mustard and shallots in a
