This is an amazing new recipe to mix in with my pesto pasta batches. As you may not know, I love pesto, but with a dairy and gluten allergy I don't eat much of it! (Plus, its super high in calories)... So in an attempt to bring back yummy pasta to my plate on occasions, I found this recipe from Health, Happy, Life's blog. I made many changes to the recipe with modifications here for DF and GF and ingredients, but the idea of using tahini and the vegetables and spices came from her site, the rest is my ideas!
Pasta + Veggies:
2 cups(480 ml) dry Gluten Free Rice Rotini
1 cup (240 ml) broccoli florets (cut from one large head of broccoli, thick stem removed)
1 cup (240 ml) green beans chopped 1/2 red bell pepper, chopped
1/2 red onion, chopped
1/2 white onion, chopped
Tahini Pesto
1/3 - 1/2 cup (80-120 ml) pasta water (or warm water)
1/2 tsp (2,5 ml) chopped garlic or roasted garlic
5 Tbs (75 ml) extra virgin olive oil
1 cup (240 ml) baby spinach (1 large handful)
Sprinkle in Daiya Vegan Cheese
2 Tbs (30 ml) of sesame tahini
1 cupful of organic lemon juice
3 cloves of fresh garlic
1/2 tsp (2,5 ml) fine black pepper
1/2 tsp (2,5 ml) chili pepper
1/2 tsp (2,5 ml) salt (to taste)
1/2 tsp (2,5 ml) oregano
*all the spices in this dressing are adjustable to taste as well
Directions:
1. Start out by boiling some salted water on your stove and dropping your bow tie pasta.
2. While your pasta cooks, you can prep all your veggies and mix up your dressing in a side bowl.
3. About 2 minutes before your pasta is tender, drop the broccoli into the boiling water. This will blanch the broccoli to a tender state, but not overcook it. This is also easy because you do not have to cook it separately.
4. Drain your pasta and broccoli and transfer to a large mixing bowl. Also add in your fresh veggies: peppers, onion, carrots. Also fold in the olives and optional capers.
5. Pesto: Add all the ingredients to a high-speed blender or food processor. Blend until smooth. Taste test and salt to taste.
Enjoy!
Alia
Pasta + Veggies:
2 cups(480 ml) dry Gluten Free Rice Rotini
1 cup (240 ml) broccoli florets (cut from one large head of broccoli, thick stem removed)
1 cup (240 ml) green beans chopped 1/2 red bell pepper, chopped
1/2 red onion, chopped
1/2 white onion, chopped
Tahini Pesto
1/3 - 1/2 cup (80-120 ml) pasta water (or warm water)
1/2 tsp (2,5 ml) chopped garlic or roasted garlic
5 Tbs (75 ml) extra virgin olive oil
1 cup (240 ml) baby spinach (1 large handful)
Sprinkle in Daiya Vegan Cheese
2 Tbs (30 ml) of sesame tahini
1 cupful of organic lemon juice
3 cloves of fresh garlic
1/2 tsp (2,5 ml) fine black pepper
1/2 tsp (2,5 ml) chili pepper
1/2 tsp (2,5 ml) salt (to taste)
1/2 tsp (2,5 ml) oregano
*all the spices in this dressing are adjustable to taste as well
Directions:
1. Start out by boiling some salted water on your stove and dropping your bow tie pasta.
2. While your pasta cooks, you can prep all your veggies and mix up your dressing in a side bowl.
3. About 2 minutes before your pasta is tender, drop the broccoli into the boiling water. This will blanch the broccoli to a tender state, but not overcook it. This is also easy because you do not have to cook it separately.
4. Drain your pasta and broccoli and transfer to a large mixing bowl. Also add in your fresh veggies: peppers, onion, carrots. Also fold in the olives and optional capers.
5. Pesto: Add all the ingredients to a high-speed blender or food processor. Blend until smooth. Taste test and salt to taste.
Enjoy!
Alia
