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    Creamy tahini pasta

    Source of Recipe

    Adapted from a Woolworths recipe

    Recipe Introduction

    serves 4
    I just leave out the ricotta, I don't fnd it crucial to this recipe but if you really want it and the shop doesn't have any you could make your own e.g. : (if you don't want cashews there are also good soy recipes out there)

    List of Ingredients

    • 250g wholemeal spaghetti
    • 1 salt reduced stock cube (or stock powder)
    • 2 cloves garlic, crushed
    • 120g baby spinach leaves
    • 2 zucchinis cut into ribbons
    • 1 green capsicum, coarsely chopped
    • 1/3 cup chopped parsley
    • 2 spring onions, sliced
    • 200g vegan ricotta (optional)
    • 1 tbs sesame seeds toasted


    1. Cook pasta in large saucepan of boiling water for 12 mins or until al dente. Drain pasta reserving i cup cooking liquid
    2. crumble stockcube into cooking liquid. Whisk to dissolve.
    3. Add stock, tahini and garlic to a large non-stick pan. Stir over low heat for 2 mon or until comined and smooth
    4. Add cooked pasta, spinach, zucchini and capsicum to heated pan, Toss 1-2 minutes until spinach just wilted. Add parsley and onion. Toss to combine. Serve sprinkled with ricotta and sesame seeds.

    Final Comments

    TBH I like lemon with tahini better and would be tempted to change this recipe accordingly.




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