Pasta with Tahini Sauce

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Pasta with Tahini Sauce

Ingredients (use vegan versions):

1/2 cup tahini

1/3 cup or more hot water

1 tablespoon or more tamari or soy sauce

1 tablespoon or more FRESH lemon juice

1 clove chopped garlic

1 tablespoon nutritional yeast

pinch of cayenne pepper (a MUST)

olive oil (optional)

cooked pasta (spirals work best, but any will do)

 

 

 

Whip the tahini and hot water with a fork until all the lumps

disappear. You can microwave for about 10 seconds until a creamy

consistency is achieved (like afredo sauce). Add tamari, lemon juice,

and garlic and blend well with fork...... and taste. It's a bit

subjective here. I don't like mine too lemony or too garlicky. If it's

too bland, add more tamari. If it's too thin/thick, add more

tahini/water/olive oil. When you have the desired flavor, add a very

small pinch of cayenne pepper. I think this ingredient is a MUST!!

Then add a tablespoon of nutritional yeast and blend well again. Heat

again in microwave until hot but not simmering and pour over HOT pasta

and toss.

 

Source: Free Veg Recipes frm the Low Fat Vegetarian Archive

Formatted by Chupa Babi in MC: 12.15.06

 

ChupaNote: Use broth instead of water to thin tahini. For a mideatern

flavor: leave out the tamari and add more fresh lemon juice to taste,

add 1 t. cumin, 1 t. coriander, at LEAST 2 T. roasted minced garlic

(prepared is fine, add 1 t. red pepper flakes (Urfa or Aleppo) to the

cayenne pepper. Extra virgin olive oil is not optional; its healthy

(so use a tablespoon or two or so). Put a couple of cups of baby

spinach in the colander when you strain the pasta (whole wheat). It

will steam nicely. Toss with a cup of minced mixed bell pepper (red,

yellow, orange, a large minced Vidalia onion, Kalamata olives, capers,

and feta cheese to taste. Soooo good!

 

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