Creamy Tahini Pasta with Lemon and Garlic

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

½ lb fettuccine (half a standard package, or pasta of choice)

2 tbsp extra virgin olive oil

9 large cloves of garlic (minced, about ⅓ cup)

1 medium yellow onion (diced, about 1-1 ½ cups)

2 cups chopped kale (Tuscan or lacinato varieties work best)

1 tsp fine salt

½ tsp black pepper

2 tbsp nutritional yeast

½ cup tahini paste

1-2 tbsp pure maple syrup (to taste, or sub agave nectar)

Juice and zest of ½ a lemon (to taste)

1-2 cups reserved pasta water

1-2 pinches red pepper flakes (highly recommend)

Salt (to taste)

1 recipe Thank You Berry Much’s Flavorful Crispy Tofu (optional)

步骤

Prepare the tofu according to this recipe's instructions.

Prepare the pasta according to the box's instructions. While straining the pasta, be sure to reserve about 2 cups of the pasta water.

If the pasta finishes prior to the sauce, coat the pasta with a drizzle of olive oil to keep it from sticking.

Heat large stockpot or dutch oven over medium heat. Add the olive oil, chopped onions, and garlic.

Sauté the veggies until the onions are mostly translucent, then add the chopped kale.

Give the kale a stir, then add the salt, pepper, nutritional yeast, tahini, maple syrup, and lemon juice. Stir until the tahini coats all the kale.

Pour in 1 cup of the reserved pasta to deglaze the pot and loosen the tahini.

Reduce the temperature to low, and add in the cooked pasta. Stir to coat. Add more pasta water as needed to reach your desired sauce consistency.

Top with red pepper flakes, salt to taste, and crispy tofu.

营养

• 每份大小: 1 g
• 卡路里: 330 kcal
• 膳食纤维: 3 g
• 蛋白质: 8 g