Bethany's Vegan Kitchen

Pan fried fresh green beans with garlic, along with pasta, cherry tomatoes and spring onion, in a creamy dressing. While the heatwave here in the UK has subsided, I’m still in the mood for eating fresh chilled pasta salads. Simply frying the beans in a little oil with garlic, salt and black pepper is all you need to bring out the best in them. They add a delicious favour and a lovely crisp texture to this salad

Yield; Four servings Cook time; 20 minutes

You’ll need;

1. One tablespoon of oil
2. 200g fresh green beans, washed, trimmed and chopped into pieces
3. A pinch of salt and black pepper
4. Two cloves of garlic, minced
5. 200g (that’s the dry weight) of pasta
6. 300g cherry tomatoes, halved
7. Two spring onions, thinly sliced

For the dressing you’ll need;

1. Two tablespoons of egg free mayonnaise
2. One tablespoon of oil
3. The juice of half a lemon
4. A good pinch of black pepper
5. Half a teaspoon of dried mixed herbs

Method;

• Start by heating the oil in a large frying pan over a medium heat. Once it’s got to temperature, add in the beans. Allow the beans to cook for around three minutes, then add the garlic
  
• Give the beans another three or so minutes to cook, stirring often. Once the beans are still bright green, but are crisp tender you can set them aside
  
• Boil the pasta as per the instructions on the packet. While the pasta is cooking you can prefer the tomatoes, spring onion, and whisk together the dressing
  
• Once the pasta is cooked drain away the water. Fill the saucepan back up with cold water, then drain again. This is to stop the cooking process and cool the pasta down
• Add the pasta, tomatoes, spring onion and the garlicky bean mix together, and gently fold to combine. Drizzle over the dressing and give everything a good mix so it’s evenly distributed
• Refrigerate the salad before serving. It’s lovely on it’s own or as a side dish