Green Machine Tahini Pasta

(plant-based protein, dairy-free, vegan, refined sugar-free)

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Ingredients

1 cup of rotini pasta (I use plant-based, chickpea protein pasta from Chickapea Pasta)

1 cup broccoli florets (fresh or frozen)

1/2 red bell pepper

2 tbsp pesto (I use Trader Joe’s Vegan Kale, Basil and Cashew Pesto)

1 tbsp tahini

1 tsp olive oil

Sprinkle of red pepper flakes

Directions (serves 1)

1. Fill a pot about halfway with water and bring to a boil. Pour in the rotini and let the noodles cook

2. As the pasta cooks, rinse your broccoli florets and slice the belle pepper into thin strips

3. Add the vegetables to the boiling pasta and cook together until the vegetables are vibrant and tender. This not only saves cooking time but also reduces the amount of pans necessary to complete the dish

4. Once both the pasta and vegetables are cooked, drain and add to a bowl

5. In a separate bowl, whisk together the pesto, tahini and olive oil

6. Pour the mixture over the pasta and vegetables and combine

7. Top with a sprinkle of red pepper flakes (optional) and serve

Follow @whatzoeeeats for more pasta inspo!