This tahini pasta is quick, easy to make and perfect for a cosy dinner.
I always talk about how I love meals that are quick to prepare, and this one is no exception – you only need around 15 minutes from start to finish.
Plus, you can add any other vegetables of your choice if you have any in the fridge that need using up. I’ve had lots of work to do over the last week, but eating plenty of comfort food like this has made it much more fun 😆
- 2 cups pasta of choice
- 1 medium onion chopped
- 1 clove garlic minced
- 1 cup mushrooms chopped
- 1/2 tin coconut milk
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- 1/2 tsp salt
- 1/2 tsp cumin
- Juice of 1/2 lemon
- 3/4 cup green peas
- 1/4 cup vegan cheese optional
- Cook the pasta according to packaging instructions. Meanwhile, sauté the onion and the garlic with water or oil in a non-stick frying pan for 2-3 minutes, until translucent.
- Then, add the mushrooms, and cook for a further 5 or so minutes to allow them to soften.
- Add the coconut milk, nutritional yeast, tahini, salt, cumin and lemon juice. Stir everything together really well and allow to thicken slightly before. Adding the green peas and the pasta. If the sauce isn’t thick enough, add cornstarch or gluten-free flour. Stir in the optional vegan cheese before serving.
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