• 1 dl vegan mayonnaise (Kavli, Hellmans or Ärtonnaise)
• 150g defrosted Salmoonish
• 400g penne pasta
• 200g cherry tomatoes
• 1/4 leek
• 65g baby spinach
• 1 dl Planti Sour dream
• 0.5 dl fresh dill, chopped
• 2/3 tbsp dijon mustard
• 0.5 lemon, the juice
• Salt and pepper

1.

Defrost the Salmoonish ahead of time.

2.

Start by cooking the pasta. When it’s al dente, remove the water and pour cold water onto it to make it stop cooking. Add some rapeseed oil and salt.

3.

Slice the tomatoes in halves and shred the leek.

4.

Prepare the dressing by chopping the dill and mix with all remaining ingredients. Add salt, pepper and lemon after tasting.

5.

Mix the dressing with the pasta, Salmoonish and the vegetables. Serve with some dill on the top and one lemon wedge.