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.
Copyright: Chris McGowan