A quick vegan and gluten-free pasta meal that’s ready in half an hour. You can use any easy-cook veg, we just used bits of veg that needed to be used up, and whichever is your favourite pasta.
Ingredients & Method
We used sliced spring onions, thinly sliced broccoli, sliced green beans, peas, mushrooms chopped into chunks, shaved carrot, courgette sticks.
These were all stir-fried in a little coconut oil while the pasta was cooking. We prefer Dove’s Farm Maize and Rice Gluten-Free fusilli, it cooks very quickly.
We lightly toasted some pine kernels while the veg and pasta were cooking – actually, the first time they went from white to black in the time it took to check on the pasta, so keep an eye on them!
Make some lemon tahini dressing by mixing tahini with some lemon juice, water, black pepper and pink Himalayan salt. Tahini is subtle and you don’t want to overwhelm it with lemon juice, just a small squeeze is enough. If you want to enhance the lemon flavour, add some lemon thyme.
When the veg is cooked, mix in the tahini dressing and add to the pasta on a hot plate.
We snipped some chives over it because they came free with our organic veg box and needed using – plus it was too wet to go out and cut some lemon thyme!
Top with a sprinkling of pine kernels, serve with a green salad and more tahini dressing.
Done.
Copyright: Chris McGowan
pearsnotparsnipsdotcom 
This looks great!!
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Thank you! I think the impromptu meals are often the best 😊
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Yum I haven’t thought to use tahini with pasta before – great idea 🙂
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Thank you! I can’t eat tomatoes so it’s always a challenge to come with a suitable dressing/sauce for pasta.
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Ahhh I can imagine! I’m sure you already do this but avocado makes a great creamy sauce too 🙂
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Thank you! Yes, avocados are a wonderfood, so versatile. I eat one every day, sometimes blended into a juice so I often need an alternative for other meals.
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What are the proportions of Tahini and lemon juice? I am not familiar with using Tahini but would like to start.
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Hi Bernadette, I didn’t give proportions because it’s a matter of personal taste. Tahini is a subtle flavour, it’s made from sesame seeds, and so you don’t want to overpower it with lemon juice. Try a tbsp of tahini for each dish with a small squeeze of lemon and a drizzle of water, then taste and add more or less of whatever you think you need, with a little salt and black pepper. Let me know how you get on.
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