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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. : https://itdoesnttastelikechicken.com/homemade-vegan-cashew-ricotta/ (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
  






Instructions



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.