Chickpea Fusilli in Hemp Tahini Sauce
This Chickpea Fusilli in Hemp Tahini Sauce is a unique recipe with outstanding combination. Even though its a pasta dish yet its nutritious and high in protein.
Servings 3
Calories 434kcal
Ingredients
For the sauce
- 1/4 cup hemp seeds
- 1 tbsp tahini paste
- Pinch of sugar
- 1 tsp white vinegar
- 1/2 tsp salt
- 1 tsp crushed chili flakes
- 1 tsp dried garlic
- 1/2 cup water
For the pasta
- 1 tbsp olive oil
- 1/2 cup scallions
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup shelled edamame
- 2 cups chickpea fusilli (boiled and drained)
Instructions
- In a blender combine all the ingredients for the sauce and blend smooth. Keep it aside.
- Heat oil in a nonstick pan and add scallions, red bell pepper and edamame.
- Saute for couple of minutes and toss in pasta.
- Cook for 1 minute and fold in the hemp tahini sauce.
- Mix very well and serve warm.
Notes
- Hemp tahini sauce can be made ahead of time and refrigerated in a glass container for 2-3 days and used as needed.
- Any pasta of your choice can be used. In that case the nutritional info may vary slightly.
- If you don’t have tahini at home, you can add 1 tbsp. white sesame seeds and 1 tsp olive/sesame oil along with other sauce ingredients and blend smooth.
Nutrition
Calories: 434kcal | Carbohydrates: 61g | Protein: 16g | Fat: 15g