Tahini Rotini with Broccoli and Lemon

Tahini Rotini with Broccoli and Lemon

I got this recipe from my friend Kristina, who told me that it is one of her favorite recipes. With an introduction like that from a staunch vegan, who could possibly resist? Luckily we had two lovely heads of broccoli in the fridge that needed to be used this weekend and a box of rainbow rotini. This was super simple to make, which is great. Also, the sauce is so delicious (similar but not exactly the same as hummus) that making too much won’t ever matter because the leftovers can be used like hummus on veggies or sandwiches.

Tahini Rotini with Broccoli and Lemon
2 large garlic cloves, peeled
1 cup canned chickpeas, drained and rinsed
1/4 cup tahini
juice and zest of 1 lemon
2 tablespoons tamari
1/8 teaspoon cayenne
1 cup vegetable stock
1 pound rotini
2 cups broccoli florets
2 tablespoons toasted sesame seeds

1. In a food processor, combine the garlic, chickpeas, tahini, lemon juice (not zest), tamari, and cayenne. Blend well.
2. Transfer mixture to a saucepan. Add stock and keep heated.
3. In a large saucepan bring some lightly salted water to a boil.
4. Add the rotini to the water and cook till tender.
5. When the rotini is almost finished, add the broccoli florets to the saucepan to cook.
6. Once both rotini and broccoli are tender, drain and toss in the sauce mixture.
7. Top with a bit of lemon zest and toasted sesame seeds. Serve immediately.

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2 thoughts on “Tahini Rotini with Broccoli and Lemon

  1. I made this tonight! While i’m not a vegan or vegetarian, I am lactose intolerant… so any vegan dish interests me. I didn’t have vegetable stock though… so i used chicken broth. And i didn’t have lemon, so i just used lemon juice… and i used normal old soy sauce instead of tamari. But it was still delish! And it made like FIVE lunches for work this week, yay!

    I will make again, and maybe i’ll use the real ingredients next time. And add extra broccoli! That’s my only tip.

    Anyway. Great recipe.

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