Vegan peanut pasta with sesame dressing

Ingredients for 2 servings:

• 200 g egg-free pasta
• 100 g cucumber(s)
• 2 tbsp, heaped spring onions
• 2 tbsp, heaped peanuts
• some Pul Biber
• 80 g tahini
• 50 g peanut butter
• 25 g soy sauce, light
• 1 ½ tbsp apple cider vinegar
• 1 tsp honey
• 70 g water, lukewarm
• 10 g ginger root
• 2 medium-sized garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

in winter as warm pasta, in summer as cool salad

Crush the garlic and mix with the other dressing ingredients. Blend well with an immersion blender. Peel and deseed the cucumber, and cut into small cubes. Trim the spring onions and finely slice them. Chop the peanuts. Cook the noodles in salted water according to the package instructions, drain, and toss with the dressing. Divide between two plates and sprinkle with the cucumber, spring onions, peanuts, and chili seasoning. For the salad version, rinse the noodles in cold water after cooking.