Vegan Pasta Nourish Bowl
- 15min prep
- 15min cook
- 4 Servings
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.