Lemon Tahini Pasta (vegan)
This blog post is sponsored by Ripple Foods. Find more on ripplefoods.com.
If I’m not making rice with lunch or dinner, then I’m making pasta. There is simply no in-between.
I don’t know about you, but I’m kinda (more like extremely) a creature of habit. I will go months eating the same thing over and over, until I simply fall out of love with it and come up with something else to take it’s place. I mean, I do try my best to include variety in my diet, it’s just that the variety is always the same - because when I like something, I GO ALL IN.
I usually rotate between making the same few recipes for breakfast, lunch and dinner. Yet, one day I came home from my morning classes, and was famished. I honestly did not feel like making the same few recipes that I have saved in my back pocket, and so the search through the cabinets began. I finally found some tahini that I had been saving, and decided to give it a whirl.
Before I go further, I should mention that this was also my first time ever even tasting tahini, and with my lack of experience, I simply took a teaspoon of tahini and shoved it in my mouth.
On it’s own, it has a funky flavor man. It’s bitter, sour, and just a whole mess of flavors that I grimaced at and then proceeded to dive head first into a tall glass of water.
BUT I DO NOT GIVE UP.
I know that tahini is beloved, and used in both savory and sweet recipes, so I knew that there must be a way to make this ish taste good. I wanted some pasta, so I found a few other ingredients that I thought would be great together. I wanted the tahini to make the pasta creamy, and add a bit of that tangy flavor - and low and behold, I created a beautiful masterpiece.
With a few simple ingredients, the pasta came together in a matter of minutes and just hit the spot. I used a bit of my favorite plant based half & half from Ripple to help the tahini distribute throughout the pasta and boy, I made some good decisions that day. Normal dairy half & half is such a great component in various sauce recipes, and so I love that Ripple has a vegan one on the market which is even creamier than the dairy version, and has a great taste too!
But seriously. It was so darn good that I ate waaaay more than was needed. And believe me when I say that it’s stupid easy, you won’t even believe it.
So, without further ado, let’s get crackin’
Lemon Tahini Pasta
3 cups pasta
2 cups spinach
1 cup peas
1/2 cup tahini
1/4 cup Ripple half & half
1 lemon, juiced
1 tsp salt
1/4 cup nutritional yeast
Begin by cooking your pasta. Once the pasta has been cooked, transfer it to a deep skillet. Add in all of the remaining ingredients, and let it simmer for about 2-3 minutes. Once the pasta has becoming creamy, it’s time to eat!