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.

Roasted Broccoli Pesto Pasta with fresh homemade pesto that is easy to make. This pasta dish is perfect for summertime. This is also very easy to make allergen-friendly.

Ingredients

Serves: 4-5 Time: 45 minutes

Roasted Broccoli Pesto Pasta

• 2 cups broccoli, chopped into florets
• 1/2 yellow onion, sliced
• 1 small bell pepper, sliced
• 1 box pasta of your choosing, gluten free or non
• Olive oil
• Salt to taste
• Black Pepper to taste
• 1/2 tsp Italian seasoning
• (Optional) 1/4 cup heavy cream or non-dairy milk
• 1/2 tsp red pepper flakes (optional)
• Parmesan (for garnish)

Pesto

• 2 cups fresh basil, stems removed
• 1/2 cup pine nuts or sliced almonds
• 2 garlic cloves, peeled and crushed
• 1/4 tsp salt
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1/4 cup parmesan (vegan or dairy)

Directions

1. Make the pesto by mixing all of the ingredients in a food processor. Blend until smooth.
2. Preheat the oven to 350ºF. Chop the broccoli, toss lightly in olive oil and season lightly with salt and black pepper. Place on a roasting tray and bake in the oven for 20-30 minutes or until lightly crisp.
3. Cook the pasta according to its packaging.
4. Sauté the chopped onion and pepper in olive oil on a large skillet on medium heat. Cook until tender, about 5-7 minutes. Season with a dash of salt and black pepper and Italian seasoning.
5. Once the broccoli is roasted and the veggies are sautéed, add about 1/3 of your pesto to the pan. You may choose to make the pesto more sauce-y by adding the cream or non-dairy milk. Reduce heat to low. Add in the cooked pasta, stir until all of the ingredients are incorporated.
6. Garnish with extra parmesan and red pepper flakes. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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