Creamy Sesame Pasta (vegan)
Pasta is definitely a comfort food for me. I often switch out pasta for veggie alternatives, but there are times when I just can’t skip the pasta. Mind you, I do eat brown rice pasta, so it’s not the worst thing in the world. At least I get my fibre and a few B vitamins out of it.
This creamy sesame pasta dish is fun because you get all the goodness of sesame, a tasty meal that doesn’t taste like every pasta you’ve ever had, and creaminess without unhealthy fats. It’s full of warming ingredients that are ideal for the cold Ottawa winters.
I know, short post today. I leave you with this as I go back to my midterm study.
Creamy Sesame Pasta (vegan)
Ingredients
150g pasta (I used brown rice)
1 large head broccoli or 2 smaller ones
2 tbsp tahini
1 tbsp sesame oil
2 medium garlic cloves, minced
2 tsp minced ginger
1/2 tsp cumin seeds (can be omitted)
3-4 tbsp sesame seeds
Salt to taste
Oil for frying
Directions
Cook pasta according to package directions.
In the meantime, heat up a bit of oil in a frying pan over medium heat. Add the garlic, ginger, and cumin. Toss around for a minute or two. Add broccoli and just enough water to cover the bottom of the frying pan.
Add the tahini and sesame oil to the drained pasta along with the broccoli and sesame seeds. Toss to coat well.
Makes two servings.
