3.5 oz pasta of choice (I used chickpea penne)
1/2 cup of the pasta water (see instructions below)
2 cups baby spinach
1.5 tbsp creamy tahini (or more if you want it to be even creamier)
1/2 small lemon, the juice
2 tbsp nutritional yeast
1/2 tsp garlic powder
1 tsp umami vegetable seasoning sauce
Sea salt & freshly ground pepper to taste
1 pinch of chili flakes (optional)
1. Cook the pasta in lightly salted water until it’s al dente (7 min if you’re using chickpea pasta), then drain but keep 1/2 cup of pasta water.
2. Lower heat to medium and return the pasta to the pot. Mix in the other ingredients and 1/4 cup of pasta water. Mix well and cook for 1 more minute (add the remaining water if needed, it’ll depend on the kind of tahini you’re using and your personal preference).
3. Serve and enjoy.
Leave a Comment