There are so many healthy pasta options available these days. There are multiple wholemeal and legume based pasta options in the supermarket. This recipe uses cooked and cooled pasta, which is a great way to boost resistant starch and feed your gut microbiome. Wholemeal pastas with their high carbohydrate content can hold their form a little better than high protein legume pastas when used this way.


250 g of your choice of pasta.

1 red capsicum diced

4 shallots, finely chopped

100 g of diced pumkpin, cooked and cooled




80 gm silken tofu

1 tspn curry powder 

1 tsp seeded mustard

1 tspn dijon mustard

Apple cider vinegar to taste





Cook pasta and pumpkin and set aside to cool.

Use a stick blender to blend dressing ingredients together. Depending on how much apple cider zing you like in your dressing you may like to add water to achieve desired consistency. 

Toss through pasta, pumpkin, capsicum and shallots. 

Serve with leafy greens for a satisfying meal.