Creamy Lemon Tahini Pasta with Veggies
Ingredients
- 8 oz chickpea pasta
- 1/4 cup tahini
- 1/4 cup water
- juice of 1 large lemon
- 1 tsp garlic powder
- 1/2 tsp salt
- 1.5 cup broccoli florets
- 1/2 cup frozen peas
Preparation
Chop the broccoli florets into small, bite size pieces.
Bring the water to a boil. Add the pasta and cook according to directions on box (about 7 minutes).
While pasta is cooking, combine the tahini, water, lemon juice, garlic powder, and salt in a blender until smooth.
Preheat a skillet over medium heat for 2-3 minutes, spray with non-stick (optional), and add the broccoli florets and peas to the skillet. Cook for 5-6 minutes.
When pasta is done cooking, drain the water and add it right back to the pot. Pour the pasta sauce directly over the pasta and stir well.
Once the broccoli and peas are done cooking (broccoli is green and tender, peas are defrosted), add them to the pasta and creamy tahini sauce. Stir well.
Serve hot or at room temperature.
