Vegan Tahini Garlic Pasta

Vegan Tahini Garlic Pasta Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 12 mins

Ingredients

7 oz gluten-free pasta, any shape works

10 oz silken tofu

1/4 cup tahini

1 tsp cumin

1 tsp sea salt

2 tbsp nutritional yeast

3 cloves garlic

1/2 cup plant based milk

1 tbsp cornstarch

1/2 large red onion, chopped

1 can butter beans, drained and rinsed

Instructions

1Firstly, cook your pasta according to packaging instructions until al dente. This usually takes around 10-12 minutes. Drain and rinse when done.

2In the meantime, add the tofu, tahini, cumin, salt, nutritional yeast, garlic, plant based milk and cornstarch to a blender or food processor. Blend until super smooth.

3Add the red onion and the butter beans to a non-stick saucepan either with water or a little bit of olive oil. Sauté for 3-4 minutes to allow the onion to soften.

4Pour in the sauce and stir continuously to allow it to thicken. Add the pasta and toss with a pair of kitchen tongs, ensuring it is evenly coated.

5Divide between plates/bowls and serve with garnishes of your choice!

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.