Vegan Tahini Lemon Pasta Primavera
This Vegan Tahini Lemon Pasta Primavera is packed with colorful veggies, protein, and fiber for a fun and satisfying meal. It takes only 40 minutes to make and is completely plant-based, gluten-free, and oil-free!
Ingredients
- 1 Pound Bean-Based or Regular Pasta of choice penne, ziti, farfalle, linguine, etc.
- ¼-1/2 Cup Pasta Water
- 1 Medium Red Onion sliced
- 1 Large Carrot julienned or thinly sliced
- 1-2 Broccoli Crowns cut into florets
- 12 Ounces Frozen Edamame (about 2 cups)
- 1 Red Bell Pepper thinly sliced
- 1 Medium Yellow Squash sliced and quartered
- 1 Medium Zucchini sliced and quartered
- 4 Cloves Garlic minced
- ½ Cup Grape or Cherry Tomatoes halved
- ⅔ Cup Tahini
- 3 Tablespoons Lemon Juice
- Salt & Pepper to taste
- 2 Tablespoons Chopped Fresh Parsley
Instructions
- Cook pasta according to the package directions. Add 1 tablespoon of salt to the water while boiling. Reserve ½ cup of the pasta water.
- In a large non-stick pan, sauté the onion, carrot, and broccoli for 5 minutes, until starting to soften.
- Add the edamame, pepper, squash, zucchini, garlic, and tomatoes. Cook another 5-7 minutes, until all the vegetables are soft.
- Add the cooked veggies to the pasta then stir in the tahini, lemon juice, and ¼ cup of the pasta water. Stir to coat the vegetables, adding the remaining ¼ cup of water as necessary to create a creamy sauce.
- Season with salt and pepper and garnish with fresh parsley. Enjoy!
Notes
**Nutrition facts calculated using chickpea pasta.
Nutrition
Calories: 386kcal | Carbohydrates: 48g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 84mg | Potassium: 534mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2220IU | Vitamin C: 37mg | Calcium: 124mg | Iron: 8mg