Tortellini Salad
Ingredients
- Ingredients
- 250 g vegan tortelliniortellini
- 1 medium zucchini, cubed
- 3 cloves of garlic, minced
- 1 tbsp olive oil
- 200 - 250 g cherry tomatoes, quartered
- 100 ml water
- 3 1/2 tbsp almond butter
- 1/2 tbsp mustard
- 3 tbsp nutritional yeast
- salt
- pepper
- 2 - 3 handfuls of torn arugula
Preparation
Preparation:
Cook tortellini in salt water until they are al dente. Rinse under cold water and set aside. In a pan, sauté zucchini, garlic, and 150 g cherry tomatoes, until the zucchini is tender, and the tomatoes begin to fall apart. Add water, almond butter, and mustard. Stir until it forms a creamy sauce. (add a bit of water if the sauce is too thick) Add nutritional yeast, salt, and pepper. Pour over the tortellini. Serve on a plate with the rest of the tomatoes and a bit of arugula.