TAHINI PASTA

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Tahini Pasta image

This was invented and handed down by vegan friends- it's their response to macaroni and cheese. I've perfected the flavors, for my own liking anyway. Be sure to serve with a vinaigrette and lots of salad. It's an easy, creamy, satisfying staple. Mmmmm.

Provided by White Rose Child

Categories     Penne

Time 15m

Yield 1 large serving, 1-2 serving(s)

Number Of Ingredients 8

2/3 cup macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 2/3 cup other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
1 tablespoon tahini (more to taste)
1/4 cup tomato juice (I use V8)
1 teaspoon Braggs liquid aminos
1/2 teaspoon apple cider vinegar or 1/2 teaspoon red wine vinegar
1 small garlic clove, minced (optional)
vinaigrette dressing, to serve, see note below
garden salad, to serve (be sure it has lots of juicy tomatoes!)

Steps:

  • Cook the pasta to al dente. Drain well.
  • Reduce heat to low and add the tomato juice, tahini, Bragg's, vinegar and garlic if using. Mix well and partially cover for a minute, to let everything heat up.
  • The serving is very important: Scoop onto a plate, and drizzle a little vinaigrette on the pasta. Then heap salad on top of the pasta and add more vinaigrette.
  • Shamelessly devour!
  • Note on vinaigrettes: the classic with this pasta is recipe#156751, and if you use it, be sure to put the garlic in the dressing! This garlickyness is so important! Another tasty option is recipe#191758.

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