The Creamy Tahini and Broccoli Pasta Recipe

This is one of the whole foods recipes that you must give it a try. Garbanzo beans and tahini make a wonderfully rich and flavorful vegan sauce that's super easy to prepare in the blender. The kelp granules add a satisfyingly savory note. If you like, you can garnish the pasta with toasted pine nuts, nutritional yeast or chopped fresh dill.

Ingredients:

1 (15 ounce) can no-salt-added garbanzo beans (also known as chickpeas), drained and rinsed

1/2 cup tahini

2 tablespoons liquid aminos

Juice of 1 lime

1/2 teaspoon kelp granules

1 (16 ounce) package whole wheat linguine1 small onion, diced

1 (16 ounce) package frozen broccoli

1/8 teaspoon crushed red pepper flakes

Directions:

1. In a food processor, combine garbanzos, tahini, liquid aminos, lime juice and kelp granules. Process until smooth, adding water a few tablespoons at a time until the mixture forms a thick sauce.

2. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking liquid.

3. Meanwhile, heat a large skillet over medium heat until hot. Add onion and cook, stirring frequently, until onion begins to stick to the bottom of the skillet, about 5 minutes. Stir in a tablespoon or 2 of water, stirring until onion is browned. Add broccoli, cover the skillet and cook until broccoli is heated through, about 5 more minutes, adding a few more tablespoons of water if necessary. 

4. In a large bowl, toss together pasta, sauce, onion and broccoli and crushed red pepper flakes; add some of the cooking liquid if necessary to evenly distribute the sauce.