Sesame Ginger Pasta

I love using ginger in recipes. Today I added in tahini to bring in sesame flavor and a creamy texture to my pasta sauce. The ginger was not as strong as it would have been without the tahini, but it stood out in the dish. I am NOT a creamy pasta fan. This pasta was just creamy enough to coat the noodles, but not soupy.


A generous serving for 2 ... or serves 2 with leftovers.

  • 3 cups dry pasta (I used BANZA)

  • 1 1/2 cups chickpeas(if using a can ... rinsed and drained)

  • 1 1/2 cups diced vegetables

  • 2 cloves of garlic (diced)

  • 1/4 cup of onions (diced)

  • Olive oil ... just enough so nothing sticks to the pan




  • 1/4 cup tahini

  • 2 TBSP diced fresh ginger (or more if you wish more spice)

  • 1 tsp rice vinegar/apple cider vinegar

  • 1/4 cup water


  • Sautee the onions and garlic until translucent

  • Add the vegetables and satuee just a bit, keep a bit al dente

  • Add the chickpeas and sauce

  • Stir to combine

  • Prepare the noodles

  • Drain the noodles, reserving just a SMALL portion of the liquid to add to the vegetables along with the noodles

  • Stir to combine and until liquid is absorbed 

  • Serve with sprinkles of sesame seeds and pepper

0 Komentar untuk "Sesame Ginger Pasta"

Back To Top