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Cook the pea noodles in about 250 ml of boiling salted water according to the package instructions. Please note that pea noodles, like all legume noodles, have a strong foaming effect when cooked and easily boil over - so always stop at this. Then drain the pasta well in a colander and set aside.
Peel and finely dice the shallot. Drain the artichoke hearts well in a sieve and cut in half. Coarsely chop the dried tomatoes and also drain the olives in a sieve.
Wash basil, shake dry and drain, chop coarsely. Coarsely grate the vegan grating cheese.
Now heat the olive oil in a pan and sauté the shallot pieces in it until translucent. Add the artichokes, tomatoes and olives and season to taste with the spices. Now carefully fold the pea noodles into the pan dish and fry for about 2 minutes.
Now arrange the pasta antipastimix on a plate and sprinkle with the grated vegan cheese and chopped basil and enjoy.
The recipe Pea pasta with antipasti mix is composed of the following macronutrients.
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