Tahini Pasta with Chickpeas
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
This is a creamy tahini pasta that is so easy and quick to make. Yum!
Ingredients:
For the Pasta
8 ounces pasta of your choice
½ cup tahini
⅓ cup plain Greek yogurt
1 tablespoon honey
3 tablespoons soy sauce
3 green onions
1 clove garlic
For the Chickpeas
8 ounces cooked chickpeas, drained
1 tbsp olive oil
3 tbsp butter
1 tsp sweet paprika powder
½ tsp smokey spicy paprika powder
salt and pepper to taste
For the Topping
2 tbsp toasted pine nuts
2 tbsp finely chopped parsley
zest from 1 small lemon
For the Pasta
8 ounces pasta of your choice
½ cup tahini
⅓ cup plain Greek yogurt
1 tablespoon honey
3 tablespoons soy sauce
3 green onions
1 clove garlic
For the Chickpeas
8 ounces cooked chickpeas, drained
1 tbsp olive oil
3 tbsp butter
1 tsp sweet paprika powder
½ tsp smokey spicy paprika powder
salt and pepper to taste
For the Topping
2 tbsp toasted pine nuts
2 tbsp finely chopped parsley
zest from 1 small lemon
Directions:
For the Pasta
Cook pasta accordance with package instructions and reserve some water before draining.
Add yogurt to a bowl and mix in tahini, garlic, lemon juice and salt until smooth.
For the Chickpeas
Prepare chickpeas just before the pasta is done.
Add olive oil and butter to a pan over medium heat.
When butter starts to bubble, add chickpeas and all seasoning.
Turn heat up slightly and stir fry for 1 or 2 minutes until chickpeas are evenly coated with paprika butter.
Add pasta to yogurt and mix well, if it’s too thick or dry add some of the pasta water.
Pour chickpea and paprika butter on top of pasta while hot straight from the pan.
For the Topping
Sprinkle pine nuts, parsley and lemon zest over all.
Enjoy!
For the Pasta
Cook pasta accordance with package instructions and reserve some water before draining.
Add yogurt to a bowl and mix in tahini, garlic, lemon juice and salt until smooth.
For the Chickpeas
Prepare chickpeas just before the pasta is done.
Add olive oil and butter to a pan over medium heat.
When butter starts to bubble, add chickpeas and all seasoning.
Turn heat up slightly and stir fry for 1 or 2 minutes until chickpeas are evenly coated with paprika butter.
Add pasta to yogurt and mix well, if it’s too thick or dry add some of the pasta water.
Pour chickpea and paprika butter on top of pasta while hot straight from the pan.
For the Topping
Sprinkle pine nuts, parsley and lemon zest over all.
Enjoy!
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