Parley Pasta

One pot pasta with a blitz and a flip of a pan – ready in 7 minutes.

Prep: 5 minutes.

Cook: 7 minutes.

Serves: 2

For the sauce (Parley vinaigrette)

A parley made with fresh parsley as it’s key component packed with iron.

A one, two, three no fuss delicious dressing come salsa come sauce come everything!

Makes well over 250ml.


•2 C chop parlsey stalks.
•Vinager squeeze count to 10.
•½ C water.
•Dijon mustard 1t.
•Salt pinch.
•Garlic cloves: 4.
•Olive oil glug: count to 3.
•Syrup squeeze: count to 3.

  • Blend until smooth.
  • Bottle and refrigerate or as in this case we are enjoying with our pasta so just set aside.

For the pasta


•Pasta: ½ pkt.

•Water: to cover pasta.

•Bayleaf: 1.

  • Half fill M size wok with water, add 1 bay leaf, bring to boil, add half pkt pasta, turn heat down to simmer, timer on for 7 minutes.
  • Strain, add back to wok and drizzle with olive oil, toss and add Parley Vinaigrette to combine together. Add however much you desire. We went for almost the full 250ml bottle.


Serve with additional chopped parsley, nutritional yeast, pine nuts and seperate salad of choice.

Just Vegan because you love it.

Love & hugs


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