Lazy lunch time

3.5 oz pasta of choice (I used chickpea penne)⠀
1/2 cup of the pasta water (see instructions below)⠀
2 cups baby spinach⠀
1.5 tbsp creamy tahini (or more if you want it to be even creamier)⠀
1/2 small lemon, the juice⠀
2 tbsp nutritional yeast⠀
1/2 tsp garlic powder⠀
1 tsp umami vegetable seasoning sauce (I used @yondu.usa, you can also use white miso, veggie broth paste (like better than bouillon) or an extra pinch of sea salt)⠀
Sea salt & freshly ground pepper to taste⠀
1 pinch of chili flakes (optional)⠀

Directions:⠀
1. Cook the pasta in lightly salted water until it’s al dente (7 min if you’re using chickpea pasta), then drain but keep 1/2 cup of pasta water.⠀
2. Lower heat to medium and return the pasta to the pot. Mix in the other ingredients and 1/4 cup of pasta water. Mix well and cook for 1 more minute (add the remaining water if needed, it’ll depend on the kind of tahini you’re using and your personal preference).⠀
3. Serve and enjoy!

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