Description
A creamy and satisfying vegan pasta dish made with lentils and tahini sauce, perfect for quick dinners.
Ingredients
Scale
- 2 cups pasta (any shape you prefer)
- 1 cup cooked lentils (green or brown work best)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a pan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
- Add the cooked lentils to the pan and stir for a few minutes, allowing them to heat through and absorb the garlic flavor.
- In a bowl, mix the tahini, lemon juice, salt, and pepper until smooth, creating a creamy sauce.
- Combine the tahini mixture with the lentils and garlic, mixing well before adding the cooked pasta and tossing to coat completely.
- Garnish with fresh parsley before serving.
Notes
Store in the fridge for up to 4 days and reheat gently with water or plant milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg