Cook tortellini in salt water until they are al dente. Rinse under cold water and set aside. In a pan, sauté zucchini, garlic, and 150 g cherry tomatoes, until the zucchini is tender, and the tomatoes begin to fall apart. Add water, almond butter, and mustard. Stir until it forms a creamy sauce. (add a bit of water if the sauce is too thick) Add nutritional yeast, salt, and pepper. Pour over the tortellini. Serve on a plate with the rest of the tomatoes and a bit of arugula.