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Tahini Mushroom Chickpea Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Food Processor

Ingredients  

Mushroom Pasta

  • 1 8oz package baby bella or button mushrooms, sliced
  • 1/2 large onion, chopped
  • 3 tbsp olive oil (2 tbsp for veggies, 1 tbsp for pasta)
  • 1 8oz box of lentil or chickpea spaghetti
  • 1/3 cup fresh parsley, chopped
  • salt to taste
  • pepper to taste

Tahini Sauce

  • 1/2 cup tahini
  • 1 lemon, juiced
  • 1/2 cup pasta water
  • 1 garlic clove, minced
  • 2 tbsp dairy free butter

Instructions 

  • In a large pan over medium heat, add olive oil until it covers the base of the pan, then add onions and cook until slightly brown. Add mushrooms to the pan and continue cooking on medium/low heat until soft, stirring occasionally.
  • While mushrooms and onions cook, boil water for pasta according to the package instructions and add in 1 tbsp of olive oil to the pot.
  • Once the pasta is cooked, strain the pasta and keep ½ cup of pasta water to use in tahini sauce.
  • Place all of the tahini sauce ingredients into a high speed blender or food processor and blend until smooth.
  • In a large bowl, mix together pasta with mushrooms, onions, tahini sauce, and sprinkle with fresh parsley, salt to taste, pepper, and fresh squeezed lemon juice! Serve warm and ENJOY!
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