Get the Recipe: Vegan Tahini Garlic Pasta
The perfect creamy vegan tahini garlic pasta with butter beans and a secret ingredient! Ready in less than 20 minutes and super hearty. Gluten-free, oil-free and nut-free.
Ingredients
- 7 oz gluten-free pasta, any shape works
- 10 oz silken tofu
- 1/4 cup tahini
- 1 tsp cumin
- 1 tsp sea salt
- 2 tbsp nutritional yeast
- 3 cloves garlic
- 1/2 cup plant based milk
- 1 tbsp cornstarch
- 1/2 large red onion, chopped
- 1 can butter beans, drained and rinsed
Equipment
- Saucepan
- Blender or food processor
- Non-stick frying pan
Instructions
- Firstly, cook your pasta according to packaging instructions until al dente. This usually takes around 10-12 minutes. Drain and rinse when done.
- In the meantime, add the tofu, tahini, cumin, salt, nutritional yeast, garlic, plant based milk and cornstarch to a blender or food processor. Blend until super smooth.
- Add the red onion and the butter beans to a non-stick saucepan either with water or a little bit of olive oil. Sauté for 3-4 minutes to allow the onion to soften.
- Pour in the sauce and stir continuously to allow it to thicken. Add the pasta and toss with a pair of kitchen tongs, ensuring it is evenly coated.
- Divide between plates/bowls and serve with garnishes of your choice!
Video
Calories: 543kcal, Carbohydrates: 80g, Protein: 24g, Fat: 16g, Saturated Fat: 3g, Sodium: 882mg, Potassium: 836mg, Fiber: 10g, Sugar: 5g, Vitamin C: 3mg, Calcium: 138mg, Iron: 5mg