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.
Ingredients
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
Sauce:
- 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
Instructions
- 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
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