Monday, April 14, 2014

creamy tahini pasta

This is a dish my friend made for me in college, a long time ago. It's so scrumptious, I still turn to it when I need something easy to pull together for dinner. Actually, I crave it. It's got a great earthy flavor, lots of garlic, and the tang of lemon really brings it together. This time I served it with sausage, but some baked tofu is also a great way to go.  This recipe makes enough for 3-4 servings, it is pretty rich.

1/4 cup tahini
1 1/2 cup soy milk, maybe a bit more
1 yellow onion, sliced into half moons
4 big cloves minced garlic
3-4 TB lemon juice
1 TB soy sauce
cayenne powder to taste
salt and pepper to taste

a few cups of chopped vegetables, I had cauliflower and zucchini
green onions for garnish
1 lb favorite pasta, I wouldn't use something too delicate, I used linguini

2 links of field roast sausage or 1 block firm tofu

Chop the vegetables and place in a strainer.
In an iron skillet, sauté the onion and garlic in about 3 TB water, or oil, to soften. After about 3 minutes, add the tahini and soy sauce, and stir to combine. Then add the soy milk and lemon juice and stir until everything is smooth. It will probably look like it's curdling but will come back together. Cook for another minute on medium low heat, and taste for salt. It will thicken, so you may need to add a bit more soy milk.
While the pasta is cooking, sauté the sausage in a bit of olive oil.
When the pasta is about 3 minutes from being done, lower in the veggies in the steamer basket into the water, remove when they are al dente.
Drain the pasta, reserving a bit of the water. Using tongs, add the pasta to the skillet of sauce. I did not use all of the pasta.
Plate the pasta, add the vegetables and sausage and garnish with the green onions.

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