Vegan
Vegan Pasta Nourish Bowl
Wholemeal pasta tossed with snow peas and sugar snaps, served with quick-pickled red cabbage, shredded carrot, marinated tofu and a tahini-lemon dressing.
Directions
1
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.
2
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.
3
Combine tahini, lemon juice, oil and 1-2 tbs warm water in a small bowl until smooth.
4
Divide pasta mixture, pickled cabbage, carrot and tofu among serving bowls. Drizzle over the dressing and sprinkle with pepitas.