Easy Peasy Tahini
Pasta, veggies and a creamy nutty sweet 3 ingredient sauce that you will want to pour on everything! Gluten free (if you wish), dairy free, refined sugar free and free of complaints -because it's so good.
Equipment
- big pot
- tablespoon and small mixing bowl for sauce
- colander
Ingredients
3 ingredient sauce
- 2 tbsp tahini (or all natural peanut butter)
- 2 tbsp oive oil (extra virgin)
- 4 tbsp coconut aminos (Braggs Live Food Products)
Pasta
- 1 10 oz shell or spiral pasta (gluten free optional)
- 1 16 oz mixed veggies (best for kids is the pea & carrot medley)
- 1 tbs salt (pink or sea salt)
Instructions
- Bring large pot of water to boil and add salt.
- Get out your ingredients together and put a colander in the sink.
- Add noodles to boiling water and set timer for half of the suggested time. *Gluten free noodles are easily over cooked.
- Mix tahini, olive oil, coconut aminos together and whisk well. If kids are helping let them have a taste test.
- Check noodles, when tender, add veggie mix into boiling water.
- Immediately dump pasta mix and water into the colander. Toss to get excess water out and drizzle with olive oil.
- Move from colander back to pot or large serving bowl. Whisk sauce once more and pour over warm pasta. Stir and serve warm.
Notes
This sauce is intended to lightly coat pasta, as it makes for much less mess when feeding littles. You can always adjust by doubling the sauce if your taste buds so desire. If eating as leftovers, simply sprinkle a little more coconut aminos when re-heating the dish.
Tahini is made from toasted ground sesame. It is a major ingredient in hummus and easily found at most grocery stores. Expect oil on the top, it needs to be mixed and stored in the fridge after opening. I have subbed peanut butter when I did not have tahini with similar results.
Coconut aminos has a sweet asian flavor and can be used in anything from quick dressings to sauté veggies on the stove top on the fly.
If you do not have a 16oz bag of a veggie medley then use a bag and half of 10 oz. I like to make sure there is a good veggie to pasta ratio. Make it harder for them to pick around all the peas and carrots. I like how the peas get stuck inside the shell pasta shapes if you use that variety. The sauce makes it all tasty but if they still veto the veggies, pat yourself on the back for exposing them to the good stuff either way.
This sauce also is works in salads with a heavy lettuce like kale or shaved brussels.