I happened to have laying around the house. Tada! – Brussels and Bowties tahini pasta. I’ve made a variation of this dish before. It’s light – despite being a pasta dish – it’s filling, and it only takes a few minutes and few ingredients. The Tahini Lemon sauce is one of my favorites.
It makes a great dressing, too. Unlike other nut butters, tahini (which is made from sesame seeds), is more savory – almost bitter in comparison to almond butter and peanut butter. Adding a squeeze of lemon and some chopped parsley brightens up the flavor just enough – making this an acceptable summertime pasta dish that can be enjoyed hot or cold!
4 oz Barilla ProteinPlus Farfalle pasta
2 tbsp Olive Oil
1 clove of garlic, minced
2 tbsp vegetable broth
1 cup Brussel Sprouts, quartered
1/2 cup frozen corn
1 handful of spinach
2 tbsp Tahini
1 tbsp Tamari
1 squeeze of lemon
1 tbsp Parsley, finely chopped
1. Cook pasta according to box instructions.
2. In a large skillet over medium heat, add olive oil and garlic. Cook until garlic is fragrant. Add Brussel sprouts and sprinkle with salt and pepper. Cook until Brussel sprouts are browned then add corn, spinach, and broth. Cook until Brussel sprouts are soft.
3. When pasta is done drain and add to vegetables.
4. In a small bowl mix together tahini, tamari, lemon juice, and parsley and pour over pasta and vegetables, tossing until combined. Serve hot or cold.