Oil-free Lemon Tahini Pasta
This delicious tahini oil-free pasta is filled with vegetables and gluten-free pasta for the ultimate comforting pasta recipe. This nutrient dense simple pasta recipe is the best easy and healthy vegan creamy pasta recipe. This creamy oil-free pasta recipe is: vegan, gluten-free, oil-free, refined sugar-free, high fiber, and high protein.
Equipment
Ingredients
- 1 butternut squash
- 1 lb brussel sprouts
- 1 onion
- 8 cloves garlic
- 1 15.4oz can chickpeas
- 1 box bean based pasta
- 2 lemons, juiced
- ⅓ cup tahini
- ¾ cup water
- ¼ cup nutritional yeast
- 1 tablespoon Italian seasoning
Instructions
- Begin by preheating your oven to 400.
- While the oven is preheating, peel (optional) and cut the butternut squash. Scoop out the seeds and dice into chunks. Chop your brussel sprouts in half and place both vegetables on your silicone baking mats and bake for 30 minutes.
- While the vegetables are roasting, boil a pot of water and cook your pasta.
- Dice your onions and garlic. In a sauté pan add your onions and garlic with a little bit of water and sauté. Add the cooked pasta, tahini, nutritional yeast, lemon juice, Italian seasoning, chickpeas, and water. Stir until pasta is evenly coated.
- Once the butternut squash and brussel sprouts are finished cooking, add them to the pan with the pasta and mix until everything is coated in the lemon tahini sauce. Serve and enjoy!
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