• Radhi


Updated: Mar 24, 2020

So this dish is pretty self explanatory, its creamy rich, & a nice change from a tomato based pasta!

🍽 S E R V I N G S

4-5 servings

🥗 I N G R E D I E N T S

2 roasted red peppers (homemade - obviously tastier & better for your body OR from a jar)

¼ cups tahini

½ cup finely diced zucchini (optional)

1 tbsp English mustard

1 tsp salt

1 bay leaf

½ cup unsweetened almond milk

2 tbsp rapeseed oil

1 tsp paprika (you can use smoked too depending on how much u love a smokey flavor)

½ tbsp cornstarch or arrowroot powder

1 tbsp lemon juice

½ tsp asafetida

2 tbsp finely chopped parsley

½ tbsp nutritional yeast

2 servings GF brown rice fussily pasta

🌿 T H E M A G I C

1. Place pasta in a pot and cover with boiling water. Cook on medium heat for about 10 - 12 minutes or as per the instructions on the pasta you are using

2 Meanwhile, heat a medium sized skillet and heat the oil, once heated add in the asafoetida followed by the chopped zucchini and sauté till soft (I like mine little al dente in this!)

3. Add all the other ingredients to a high speed blender and blend until creamy and smooth, taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast for flavor.

4. Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering for about 5 minutes

5. Mix in your cooked pasta, cooked zucchini, and grate a little vegan Parmesan or chopped curly leaf parsley to garnish.

♡ Sprinkle some lurve, say a little prayer & serve with gratitude ❤️

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