Cold pasta with turmeric, arugula, and fennel is an easy, quick, and budget-friendly vegan and vegetarian main dish. A lactose-free and egg-free recipe, ideal to prepare in advance and take to work or university.
Wash the arugula and chop it.
Wash the fennel and cut it into pieces.
Boil the pasta and drain it al dente.
Run the pasta under cold water to cool it.
Combine all the ingredients in a bowl.
Season with extra virgin olive oil, turmeric, and pepper.
Mix everything well and serve or store in the refrigerator until ready to eat.
Pot for cooking pasta
Bowl
Strainer
Store in the refrigerator until ready to eat
Pitted olives and capers can be added. The protein pasta can be replaced with legume pasta, spelt, or wheat pasta as desired.
Italia, Puglia
| Energy (kcal) | 168.47 |
| Carbohydrates (g) | 24.87 |
| of which sugars (g) | 1.57 |
| Fat (g) | 5.49 |
| of which saturates (g) | 0.8 |
| Protein (g) | 5.5 |
| Fibre (g) | 1.8 |
| Salt (g) | 0.07 |
