Creamy Lemon and Tahini Pasta
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 300g dry pasta
Sauce
- 3 tbsp runny tahini
- 1 1/2 tbsp lemon juice
- 3 tbsp vegan parmesan or nutritional yeast
- 150 ml water
- salt and pepper to taste
Toppings
- lemon zest
- vegan parmesan
- freshly ground black pepper
Preparation
Cook pasta al dente in accordance with package instructions and reserve 100-200 ml of the pasta water.
Mix all ingredients for the sauce in a bowl.
Heat olive oil in a pan and sauté shallots until almost translucent, add garlic and stir-fry for another 30 seconds. Then add the sauce and bring to a gentle simmer on low heat, slowly add 100 ml of the pasta water, mix until creamy. Remove from heat and add the pasta. Add more pasta water if too dry.
Top pasta with lemon zest, vegan parmesan and lots of freshly ground black pepper before serving.
