I’ve got another delicious vegan recipe for you for veganuary! This easy dinner option is vegan creamy tahini vegetable pasta, and it’s a perfect compromise if you’re looking for comfort food, but you also need nutrients! For my veggies, I used mushrooms, peppers, courgette, and kale because that’s what I had in the fridge. Feel free to use whatever vegetables you’ve got that need using. The sauce is reminiscent of a cream sauce, but with an earthy flavour of sesame, and a zesty punch of lemon, vinegar, and mustard. Although we had this pasta dish hot for dinner, it also tastes great as cold leftovers for lunches.
You might have noticed that the recipes on this blog are mild in spice. That’s because I suffer from IBS, heartburn, and I’m allergic to spices like chili and paprika. Anything too spicy or garlicky is a no-go for me. So, if you’re a fellow sufferer, my recipes are probably suitable for you. If you’re lucky and can enjoy spice and garlic, then please feel free to add in additional flavours like cayenne or minced garlic.
For more vegan meal ideas see:
Vegan Creamy Tahini Vegetable Pasta
- ¼ Cup Tahini Paste
- 2 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Apple Cider Vinegar
- 1 Tsp. Grainy Mustard
- 2 Tsp. Maple Syrup
- ⅓ Cup Water
- Salt and Pepper
- 1 Tbsp. Olive Oil
- Cooked pasta whole grain
- 1 Courgette (zuchinni) sliced thinly
- 1 Bell Pepper chopped roughly
- 3 Mushrooms sliced thinly
- 1 Handful Kale or Spinach leaves fresh or frozen
- Salt and Pepper to taste
- Hummus for topping
- Prepare your pasta sauce. Add all the ingredients to a NutriBullet or blender and mix until smooth and creamy.
- In a frying pan or griddle pan, heat the olive oil. Add in your prepared vegetables and cook on medium heat until semi-firm. Add in your chopped kale and cook a further 2-3 minutes. Season to taste with salt and pepper, or chili/garlic if desired.
- Meanwile, boil your water and cook your pasta (sauce quantity serves 3). Goes well with penne, spaghetti, or fusilli.
- Once the pasta is cooked and drained, return it to the saucepan and pour in the tahini sauce. Add in the cooked vegetables and mix to heat.
- For serving, top with hummus, pumpkin seeds, or fresh parsley.
If you’re trying out veganuary for the first time, or are looking to incorporate more plant based foods into your diet, then give this recipe a shot! I hope your January is going okay so far, and that you are your family are healthy and safe.