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vegan lemon tahini pasta with peas and zucchini

Vegan Lemon Tahini Pasta with Peas and Zucchini

This Vegan Lemon Tahini Pasta with Peas and Zucchini is a delicious and healthy pasta recipe.
5 from 3 votes
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Prep Time 2 minutes
Cook Time 20 minutes
Course dinner
Cuisine american italian fusion
Servings 4
Calories 302 kcal

Ingredients
  

Sauce

  • ⅓ cup tahini
  • ½ cup reserved pasta water
  • juice from 1 lemon
  • 2 tablespoons nutritional yeast
  • salt to taste
  • pepper to taste
  • 1 teaspoon miso paste optional for flavor

Other ingredients

  • 1 small zucchini - halved and finely chopped
  • 1 cup frozen peas
  • ¼ cup finely chopped scallions
  • about 3 cups dried pasta of choice - cooked
  • ¼ cup parsley or herb of choice
  • 1-2 cloves finely chopped garlic

Instructions
 

  • Heat oil in a skillet over medium heat. Add scallions and cook for 3 minutes. Add garlic and zucchini and cook for about 6 more minutes, until veggies have started to soften. Add in salt and pepper to taste. Finally add in frozen peas and cook for 5 minutes, until everything has softened and is cooked through.
  • Mix together sauce ingredients in a jar or measuring cup.
  • Add pasta to the pan with the veggies over low heat. Pour over sauce and mix until combined. Top with fresh parsley. Dig in and enjoy.

Notes

This makes 4 servings of pasta.
To bump up the protein in this recipe use a chickpea pasta.

Nutrition

Calories: 302kcalCarbohydrates: 40gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 67mgPotassium: 270mgFiber: 3gSugar: 1gVitamin A: 15IUVitamin C: 1mgCalcium: 39mgIron: 2mg
Keyword Vegan Lemon Tahini Pasta with Peas and Zucchini
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