Legume pasta with arugula and vegan feta

Gluten free
Vegan
Protein rich
Mediterranean
Pasta lover? This vegan pasta recipe (or pasta salad if you eat it cold) is perfect as a post-workout meal. This is mainly due to the chickpea pasta, because it contains both proteins and carbohydrates. And that's great, because that's exactly what your body needs after exercise. But even if you prefer to eat fewer carbohydrates or calories, the 100% chickpea paste is a conscious choice. This pasta salad contains only 6 ingredients and is super good because of its simplicity. The flavors all go together perfectly. Pasta for vegans, and even gluten-free!
Dinner & lunchPasta1 serving10 minutes preparation
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This is what you need

Chef

Ingrid Duifhuizen
Ingrid is first and foremost a communications pro at TerraSana. She basically spends all her time eating food (together), cooking and thinking about food. She does recipe development and food photography on the side.

This is how you make it

  1. Cook the pasta for 3-4 minutes.
  2. Mix the pesto into the pasta. Add the arugula.
  3. Cut the sun-dried tomatoes and vegan feta into pieces. Garnish your pasta with this, along with a handful of extra walnuts.

Tip(s)

  • You can also replace the walnuts with roasted pine or cashew nuts.