When my teenage niece was staying with us, she would occasionally show up for lunch/dinner with a guest I wasn't aware was coming LOL
Since most of her friends are not even a little bit vegan, I relied on pasta as a safe option to serve.
This dish was born on a Sunday afternoon when I needed a meal fast from whatever odds and ends I could scrounge up. The friend liked it so much she asked me to print a copy to take home to her mother!!!
Creamy Tahini Pasta
Serves: 2
4 oz pasta (any shape)
1 tsp granulated garlic powder
1/4 cup tahini (or hummus)
1/3 cup vegetable broth
1 tbsp fresh lemon juice
1/2 cup frozen peas (or chickpeas, white beans, lentils, cashews, etc.)
4 cups spinach (or kale) stem, chop (if you have any)
HOW TO MAKE:
1. Cook pasta according to directions on the package. A minute before pasta finishes, add kale (if using) and frozen peas.
2. Reserve a few tablespoons of cooking water, then drain.
3. Return to pot (set aside).
4. In a small bowl, stir together tahini, lemon juice, broth, and garlic. Add salt to taste. If it's too thick, stir in reserved cooking water 1 tbsp at a time. If using hummus, add lemon and garlic then thin with broth as needed.
Notes: For a stronger lemon flavor, add a pinch of lemon zest. For a cheesier sauce, add nutritional yeast or vegan parm.
5. Pour sauce over pasta and stir well.
6. Add spinach (if using) and stir until it softens in. You may need to cook on low for a few minutes.
8. Garnish with black pepper and nutritional yeast (or vegan parm), if desired.
More Notes: Substitute any vegetables you like in this recipe. I love using oven-roasted cherry tomatoes. I've used roasted red bell pepper, sun-dried tomatoes, and olives in a pinch. Asparagus and artichoke hearts are personal favorites.
calories 377 — fat 17.2g — carbs 44.3g — fiber 10.7g — sugars 3.3g — protein 17.9g —
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