Lemon Tahini Pasta
This super simple recipe is the perfect easy weeknight go to dish. It's packed with protein, and loaded with vegetables to give you the perfect balance. This recipe is also dairy-free, oil-free, gluten-free, and vegan of course!
Happy Saturday! I have been less active recently for a combination of reasons, so I am super excited about sharing this recipe for you guys! I have been having some issues with my Instagram recently, and after reading a couple articles on why it was happening, I decided to take a couple days off from posting. I also am about to graduate college in a month, and yeah, that should explain itself lol. School is taking over my life, but I am almost done! I can not express how reading I am to be done with college. Hopefully next month and moving forward after graduation I will be able to focus more on this account, and getting a full time job of course.
Due to this amount of busyness I have been dealing with recently, easy meals have been that move. My go to for simple and easy meals has always been pasta based dishes. I love making the substitute of bean based pasta instead of regular for an extra protein boost and to make it more filling. I also like making pastas that aren't tomato based, because it's super easy to incorporate more vegetables into it. My go to is always butternut squash, mostly just because I love the taste, but also because I love that it is a low calorie vegetable so you can eat more for less, yay!
I also love this recipe because of how quick it is, and how fast it can be made. I literally made this recipe in less than 30 minutes, and most of that time was spent doing other things while the squash was in the oven This recipe is also great for meal prepping, because the pasta stays nice and creamy for days, and heats up deliciously. You can also spice this up to your liking, for example I originally thought of using kale, but decided on frozen spinach, simply because it was easier, and cheaper. I also think this recipe would work super well using spaghetti squash for a lower calorie option, but I would encourage using some chickpeas or something to get some protein in. Alright I got a project to work on so let's get to that recipe!
Total time: 35 Minutes
- 1 Package chickpea pasta
- 1 Butternut squash
- 1 Cup frozen spinach
- 1/2 Cup walnuts
- 1 Red onion
- 4 Cloves garlic
- 1/4 Cup tahini
- 1 Teaspoon miso paste
- 2 Lemons juiced
- 3 Tablespoons nutritional yeast
- Basil to top
Start by preheating your oven to 400. Peel the squash and dice. Place on a baking sheet and cook for 30 minutes.
While the squash is in the oven, dice the onion and garlic and saute in a pan with water. In a separate pan boil the water for the pasta.
When the pasta is done, add it to the onions and garlic. Add the spinach and remaining ingredients. You may need to add a little more water to mix the sauce. Once the squash is done add to the pan and mix until everything is evenly coated. Top with basil and serve.