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Gluten-free Avocado Tahini Pasta

Jackie Sobon - veganyackattack.com
Delicious summer-ready gluten-free vegan pasta dish combines creamy omega 3-rich avocados with Popeye-approved iron-filled tahini to form an easy-to-make taste treat.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Main Course, Side Dish, Snack

Ingredients
  

  • 2 1/2 cups dried gluten-free pasta corkscrew, bowtie, etc... works best
  • 1 cup mashed avocado
  • 1/4 cup 1/4 cup (60 g) smooth tahini
  • 1/4 cup smooth tahini
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 tsp dried parsley
  • 1/4 - 1/2 tsp teaspoon salt
  • 1/4 tsp agave nectar
  • 1/4 tsp black pepper
  • 1 1/2 cups loosely packed arugula
  • 1 cup diced tomatoes
  • 1 tbsp capers, OPTIONAL
  • 1/2 tsp black sesame seeds, garnish
  • 1/2 cup sprouts or micro greens, OPTIONAL garnish

Instructions
 

Pasta

  • Prepare pasta according to package instructions, once cooked, drain and rinse with cool water. Keep in pot or transfer to a mixing bowl and top with a few ice cubes to speed up the cooling process. While cooling, make sauce.

Avocado Tahini Sauce

  • In a mixing bowl, whisk together avocado, tahini, water, lemon juice, parsley, salt, agave, and pepper, until smooth. You can also do this in a food processor, if you have one. Taste and add salt if needed.

Bring It Together

  • Drain any excess liquid from pasta and fold in avocado-tahini sauce. Next, fold in arugula, tomatoes, and optional capers. Either refrigerate until cooler or chilled, or serve and top each serving with sesame seeds and sprouts. Enjoy! Will last up to 4 days in refrigerator.
Keyword easy, gluten-free, quick, vegan