Description
Oil-free pasta with a creamy avocado tahini sauce packed with vegetables and chickpea pasta. Perfect for an easy weeknight meal!
Ingredients
Pasta
- 1 box Chickapea Organic Chickpea and Red Lentil Pasta Spirals
- 1 cup loosely packed basil, finely sliced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 3–4 radishes, thinly sliced
Avocado Tahini Sauce
- 1 large avocado, mashed
- 1/4 cup runny tahini (or sub hummus)
- 1/4 cup filtered water
- 2 TBSP fresh squeezed lemon juice
- 1/4 tsp Himalayan sea salt
- black pepper
Instructions
- Prepare the pasta according to package instructions. Once it’s cooked, drain the pasta and rinse it with cool water and transfer pasta to a large mixing bowl.
- Wash and chop your vegetable mix-ins.
- Make the avocado tahini sauce while the pasta is cooking by adding in the avocado, tahini, water, lemon juice, salt, and pepper to a high-speed blender and processing until smooth.
- Drain any excess liquid from the pasta and fold in the avocado-tahini sauce. Next, fold in the basil, cherry tomatoes, bell pepper, and radishes until well mixed.
- Serve the pasta with black sesame seeds and enjoy!
- Leftovers will keep in the refrigerator for 2-3 days, though it’s best when fresh!
Notes
Recipe adapted from Vegan Yack Attack
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Entree, Main Meal, Pasta
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free