Creamy Tahini Pasta with plant-based sausage, broccoli, bell pepper, and onion. A delicious and easy recipe that can be made vegan or non, and gluten free.

Ingredients

Serves: 4 Time: 35-45 minutes

Creamy Tahini Pasta

• 8 oz. pasta, gluten-free or wheat
• 1/2 yellow onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 2-3 garlic cloves, minced
• 1 cup broccoli florets, chopped
• 2 (3 oz) sausages, plant-based or non, sliced
• 2 heaping Tbs tahini
• 1/2 lemon, juiced
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp oregano
• 2 Tbs nutritional yeast
• Water

Directions

1. Using an immersion blender or blender, mix together the tahini, lemon juice, black pepper, salt, oregano, and nutritional yeast. Gradually add water until the sauce is decently thin but not watery. Taste and adjust seasoning as desired and set aside.
2. Begin boiling water for your pasta. Drain once cooked and set aside.
3. Sauté the sausages in a pan first and then set aside. Then prepare the vegetables and sauté in a pan on medium heat in a light amount of olive oil. Sauté for 5-7 minutes, until the onions are translucent.
4. When the pasta is cooked and the veggies are tender, add the pasta to the skillet with the vegetables, add in the sausage and tahini sauce. Stir until well combined. Allow it to simmer on low heat for 5-7 minutes.
5. Serve hot and enjoy. Store leftovers in the refrigerator for 2-3 days.