Vegan Pasta Nourish Bowl

125g wholemeal spiral pasta (see notes)

150g sugar snap peas

150g snow peas, trimmed

1 tablespoon apple cider vinegar

1 teaspoon maple syrup

¼ small red cabbage, finely shredded

1 tablespoon tahini

1 tablespoon fresh lemon juice

2 teaspoons extra virgin olive oil

1 large carrot, peeled, shredded

200g Japanese marinated tofu, sliced

Cook pasta in a large saucepan of boiling water following packet instructions, adding the sugar snaps and snow peas in the last minute of cooking. Drain and refresh under cold running water. Transfer to a large bowl.

Meanwhile, combine vinegar, maple syrup and a large pinch of salt in a bowl. Add cabbage and toss to coat. Set aside for 10 minutes to pickle. Drain.

Combine tahini, lemon juice, oil and 1-2 tbs warm water in a small bowl until smooth.

Divide pasta mixture, pickled cabbage, carrot and tofu among serving bowls. Drizzle over the dressing and sprinkle with pepitas.