Vegan Spicy Tahini Pasta Primavera Recipe by Kristin Omdahl
Many years ago I first had a tahini pasta dish when traveling off-grid out west in Arizona. It was simply a sauce of tahini with lemon and green onions. I have used this for the foundation of other, more elaborate dishes because it is a delicious and healthy alternative to a dairy cream sauce. You can add any frozen veggies or leftover veggies you have on hand, to customize this dish. Great way to re-invent leftovers, too! One cup each of 3 different veggies really rounds out this recipe and gives it lots of depth of flavors and colors.
- What you will need:
1 lb pasta, cooked al dente with 1 cup of reserved pasta water
- 6 cloves garlic, minced
- 1 jalapeno pepper, seeds removed, chopped
- 4 green onions, chopped
- 1 TBSP olive oil
- 1/4 cup tahini paste
- 1/4 cup nutritional yeast
- juice of 2 limes
- 1 tsp sumac
- 1 tsp Aleppo pepper
- 3 cups of cooked veggies (leftovers or frozen work fine)
*I used 1 cup frozen peas, 1 cup leftover sautéed mushrooms and 1 cup frozen chopped spinach.
What to do:
- Boil pasta according to package directions, reserving 1 cup of pasta water before draining pasta.
- Saute garlic, onion and jalapeno pepper in olive oil until softened.
- Add sautéed veggies to food processor.
- Add tahini, lime juice, nutritional yeast, pasta water and all spices to food processor.
- Pulse until smooth.
- Pour sauce back into pasta pot.
- Add pasta back to pot.
- Toss sauce and pasta together to combine. Add additional water if sauce is too thick.
- Add 3 cups of cooked veggies (I used peas, spinach and mushrooms). Toss to combine.
This recipe yields 7 servings.
Browse more of Kristin Omdahl’s recipes HERE