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

  1. 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.
  2. In a large non-stick pan, sauté the onion, carrot, and broccoli for 5 minutes, until starting to soften.
  3. Add the edamame, pepper, squash, zucchini, garlic, and tomatoes. Cook another 5-7 minutes, until all the vegetables are soft.
  4. 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.
  5. Season with salt and pepper and garnish with fresh parsley. Enjoy!