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

  • ΒΌ 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.