Try this healthy spring veggie pasta with a garlic tahini sauce for a great dinner night. This dish contains sliced portabella mushroom along with a medley of spring roasted vegetables brought together by a savory garlic tahini sauce over a rotini pasta.
Spring Veggie Pasta with Garlic Tahini Sauce
We were craving pasta and mushrooms the other night. We just happened to have some rotini made from chick peas in the pantry that worked great with some spring vegetables we recently picked up and needed to eat before they went to waste. This combined with some sliced portabella mushrooms and a homemade garlic tahini sauce made for the perfect vegetarian dinner pasta. My favorite part is the roasted sliced carrots. They end up candied and go great with the savory garlic tahini sauce.
Putting the pasta together
This recipe is a deceivingly easy recipe to make. Start out by getting all of your vegetables and mushrooms prepared. Along with slicing the portabella mushroom, also rinse 12 oz. of green beans, a bunch of asparagus and a carrot. Cut the asparagus in thirds and slice the carrot thinly with a peeler. Prepare a head of garlic by cutting the top of the head off exposing the individual cloves. Place the vegetables, mushrooms and garlic on a baking tray. Drizzle a 1/2 cup of avocado or olive oil and the juice of 1/2 of a lime over all of the vegetables. Then sprinkle with a 1/4 tsp. of garlic powder, 1/2 tsp. of crushed red pepper and 1/2 tsp. of Mrs. Dash seasoning.
Place the vegetables on the baking tray into an oven preheated to 425° and bake for 30 minutes. While the vegetables are baking begin cooking the rotini pasta. The rotini we used was from Banza and made from chick peas. To begin the pasta we brought 8 cups of salted water to a boil and then poured in the pasta. Make sure to keep stirring and adjust the heat to make sure the pot does not boil over. Chick pea pasta foams up during cooking much more than a normal pasta and you may need to lower the heat until you can lower the foam in the pot. The pasta takes approximately 8 minutes to cook.
After draining the pasta, your vegetables should be just about done roasting. Remove the roasted vegetables from the oven. To prepare the sauce, combine 1/4 cup of tahini, 1/4 cup of almond milk, 1/4 cup of water, a tsp. of salt and finally the cloves from the roasted head of garlic to a blender. Finally, blend the sauce until the sauce has a smooth consistency.
Pro tip: to remove the cloves from the roasted head of garlic, take a paper towel and squeeze the head of garlic until the cloves pop out. This is much easier than trying to remove the cloves with a fork or knife.
Serve the pasta with grated parmesan, roasted red pepper and optionally any fresh herbs that you have on hand. We used some fresh parsley.