Creamy Tahini Pasta

Tahini pasta is one of my most frequently eaten pasta dishes. It's honestly so quick, easy

and comforting. This time, I experimented with adding some smoked paprika and other spices to the vegetables and it honestly brought this dish to another level!

In this recipe, I've used pepper and kale but definitely substitute these for whatever vegetables you have on hand! (sweetcorn, peas and onions also work really well in the too

This recipe is enough to make around 2 decently sized meals but feel free to double/halve the recipe to your liking!

Creamy Tahini Pasta

Ingredients

• 200g pasta of choice ( I like to use wholewheat penne)

• 1 red bell pepper

• A large handful of kale

• 100ml oat milk (soya milk also works too)

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1/2 tsp mild chilli powder

• 4 medium cloves garlic

• 2 tbsp good quality runny tahini

• 3-4 tbsp nutritional yeast

• Salt and pepper to taste

Method

1. Mince your garlic and sauté in a frying pan on medium heat until slightly browned.

2. Add in your chopped veggies and in the meantime, cook up your pasta in a separate pan.

3. Add the paprika, onion powder and chilli powder to the veggies and mix through well to coat them.

4. In a separate small bowl or cup, mix together your dairy free milk, tahini and nutritional yeast. Whisk well with a fork or whisk to ensure there are no lumps of tahini in your mixture.

5. Once your pasta has cooked, drain it and add to the pan with the vegetables in.

6. Turn down your heat to low and pour in your tahini mixture. Stir constantly until creamy.

7. Add salt and pepper to taste, serve and enjoy!