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
- 1 cup pasta water (reserved)
Preparation
Cook pasta according to package directions, drain and rinse, reserving 1 cup pasta water for the sauce.
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, maple syrup, nutritional yeast, seasoning, and lemon juice, then mix to combine and ensure sun-dried tomatoes are evenly distributed without clumping.
Slowly add pasta water and mix well, continuing to add and mix until the desired sauce consistency is achieved.
In the empty pasta pot, combine the sauce with the pasta, stir to coat, and warm through over low heat, then serve.
