This simple vegan pasta is delicious for anyone who eats gluten-free and plant-based. A healthy pasta meal without cheese, which also resembles a salad. We make the pasta from rice and turmeric, so that's where the super yellow color comes from!
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
Cook the pasta for 10 minutes and rinse with cold water.
Meanwhile, cut the onions and fry in a frying pan in 3 minutes until translucent. Add the drained pasta to the onions, add the tomato sauce and (possibly halved) cherry tomatoes and stir until everything is warm.
Grate the cashew nuts or put them in the blender. Mix with the nutritional yeast.
Divide the pasta on the plates.
Garnish with arugula, cashew nuts and nutritional yeast. Season with salt and pepper.