Turmeric Tahini Pasta with Roasted Tomatoes

1. Bring a large pot of salted water to a boil, add the pasta and cook until al dente according to the instructions on the package. Drain the pasta, transfer it to a large bowl, and toss with 1 1/2 tbsp of olive oil to prevent sticking — set aside to cool.
2. Preheat oven to 400 degrees Fahrenheit. Spread halved tomatoes on a lined baking sheet and drizzle generously with olive oil, and season with salt, pepper, and red pepper flakes. Roast, tossing halfway through, for about 15-20 minutes or until the tomatoes are just bursting and browned on the outside. Let cool.
3. In a small bowl, whisk together the tahini, juice of 2 lemons, 2 tbsp extra-virgin olive oil, 1 1/2 tsp ground turmeric, kosher salt, and freshly ground black pepper for the sauce. Add 3-4 tbsp of water to help the sauce thin and mix together. Add more water to thin to desired consistency and season to taste.
4. Add cooled pasta, cucumbers, olives, arugula, hemp seeds and roasted tomatoes to a large bowl. Pour sauce on top (you don’t need to use all of the sauce, but a saucy pasta is recommended).
5. Add fresh basil and cashew cheese, and top with additional olive oil, oregano, red pepper, salt and pepper. Enjoy immediately!