serves 1
Ingredients
3.5 oz pasta of choice (mI used chickpea penne
1/2 cup of the pasta water (see instructions below
2 cups baby spinach
1.5 tbsp creamy tahini or more if you want it to be even creamier
1/2 small lemon, the juice
2 tbsp nutritional yeast
1/2 tsp garlic powder
1 tsp umami vegetable seasoning sauce I used yondu usa, you can also use white miso, veggie broth paste like better than bouillon) or an extra pinch of sea salt)
Sea salt & freshly ground pepper to taste
1 pinch of chili flakes optional
Directions:
1. Cook the pasta in lightly salted water until it’s al dente (7 min if you’re using chickpea pasta), then drain but keep 1/2 cup of pasta water.
2. Lower heat to medium and return the pasta to the pot. Mix in the other ingredients and 1/4 cup of pasta water. Mix well and cook for 1 more minute add the remaining water if needed, it’ll depend on the kind of tahini you’re using and your personal preference
3. Serve and enjoy!!!
