Creamy Sun-Dried Tomato Pasta

The flavor combo you didn’t know you needed. Tahini + Sun-Dried Toms = Perfection

Tahini is arguably one of my favorite “butters” because the flavor isn’t as distinct as peanut butter. Plus, it’s versatile since it goes with both sweet and savory dishes.

Ingredients:

• 12 ounces pasta (Banzo is my gf pasta of choice)

• 1/2 cup sun-dried tomatoes with oil

• 1/2 cup tahini

• 2 tbsp olive oil (to saute the onion and garlic)

• 1 cup veggie broth (can add more for a lighter sauce compared to thick & creamy)

• 1 small yellow onion

• 4-6 cloves garlic

• 1/4 cup lemon juice

• 4 tbsp nutritional yeast

• 1 tsp salt

• 1 tbsp red pepper flakes

• 1 tsp ground black pepper

For extra fun you can add mushrooms, zucchini, or broccoli to your finished dish<3

Directions:

1. Cook pasta as instructed in a separate medium pot. Set cooked pasta aside.

2. In a large saucepan heat up olive oil over medium heat. Saute your onion and garlic for 2-4 minutes until golden and fragrant.

3. Combine all ingredients except for the pasta in a blender or food processor until smooth. Add more veggie stock as needed to thin out the sauce.

4. Add pasta and sauce together in large saucepan to heat!