Sun-Dried Tomato Tahini Pasta
Ingredients
- 1 8oz box pasta (I used chickpea pasta)
- 1/3 cup sun-dried tomatoes, packed in oil, diced
- 1/4 cup tahini
- Juice of one lemon
- 2 tsp maple syrup
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast (optional)
- 1 tsp sazón (or an extra tsp smoked paprika)
- 1/4 tsp salt
- 1/2 tsp Italian seasoning
- 1 shallot or 1/2 small red onion, sliced
- 4 cloves garlic
- Reserve 1 cup pasta water
- 1 tsp olive oil
Preparation
Cook pasta according to package instructions. Once cooked, drain and rinse pasta but make sure to reserve 1 cup of pasta water.
As pasta cooks, add a teaspoon of olive oil to a pan and sauté shallot until softened, then add garlic and sauté until lightly browned and fragrant.
Add shallots, garlic, tahini, sun-dried tomatoes, syrup, nutritional yeast, seasoning and lemon and mix to combine, ensuring sun-dried tomatoes are mixed evenly and not clumping.
Slowly add in pasta water and mix well, continuing to add and mix until desired consistency is achieved.
In the empty pasta pot, add the sauce and cooked pasta and stir to coat over low heat to warm through, then serve.
