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!
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
20
minutes
Cook:
20
minutes
TOtal:
40
minutes
Ingredients
- 1 Pound Bean-Based or Regular Pasta of choice (penne, ziti, farfalle, linguine, etc.)
- 1/4-1/2 Cup Pasta Water
- 1 Medium Red Onion, sliced
- 1 Large Carrot, julienned or thinly sliced
- 1-2 Broccoli Crowns, cut into florets
- 2 Cups (12oz) Frozen Edamame
- 1 Red Bell Pepper, thinly sliced
- 1 Medium Yellow Squash, sliced and quartered
- 1 Medium Zucchini, sliced and quartered
- 4 Cloves Garlic, minced
- 1/2 Cup Grape or Cherry Tomatoes, halved
- 2/3 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 1/2 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 1/4 cup of the pasta water. Stir to coat the vegetables, adding the remaining 1/4 cup of water as necessary to create a creamy sauce.
- Season with salt and pepper and garnish with fresh parsley. Enjoy!