Pasta with vegan tomato sauce

Ingredients for 4 servings:

• 500 g pasta
• 500 g cherry tomatoes
• 100 g date(s), dried
• 50 g cashew nuts
• 2 cloves garlic
• 125 g arugula
• ¼ liter broth
• 50 g tomato paste
• 1 bunch of spring onions
• 1 class bunch of parsley, chopped
• salt and pepper
• oregano
• 1 handful of cress
• 1 pinch(s) of sugar
• oil
• 250 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

with tomatoes, nuts, rocket and dates

Cook the pasta according to the package instructions, drain, and drizzle with a splash of oil. Slice the spring onions into rings and dice the garlic. Chop the dates and halve or quarter the tomatoes, depending on their size. Sauté the cherry tomatoes in a deep-sided pan, then add the dates, cashews, spring onions, and garlic. Pour 1/4 liter of warm water into a large cup, add a teaspoon of stock and the tomato paste, and mix well with a fork. Pour the liquid into the pan, simmer for 1-2 minutes, and then sprinkle the remaining herbs into the sauce. Finally, stir in the arugula, cover the pan, and let it simmer for a short time on low heat, before adding the pasta.