This one is a favorite in our household and I hope you like this one as much as our family, because we put this one DOWN! For sure a staple recipe to have in your house on the rotating menu!
5 tablespoons of tahini
1/4 cup of lite coconut milk
1 teaspoon of your favorite hot sauce
1/4 teaspoon of red pepper flakes (optional for personal spice preference).
1 inch of fresh ginger
1 teaspoon of sea salt (or to taste)
2 tablespoons of soy sauce, tamari, liquid or coconut aminos
2 tablespoons of maple syrup, or 2 dates
3/4 cup of nooch- (nutritional yeast for those who haven’t learned that yet)
1/4 cup of lemon or lime juice
2 boxes of whole wheat angel hair pasta or rice noodles
1.5 cups of diced carrots
2 cups frozen peas
3 cups chopped broccoli florets
1 red pepper
a few tablespoons of veggie broth for sautéing the veggies
8 rainbow chard leaves (my favorite) or whole romaine lettuce leaves
Chop veggies and sauté in sauce pan with veggie broth all together, over medium heat for a few minutes, until the veggies become tender, no more than 10 minutes.
Drain excess water from veggies and let them sit to cool.
Boil water for the pasta and follow the directions on the pasta box
In a high powered blender, blend together the first 10 ingredients above for a few minutes. Set a timer and start blending for at least 1.5 minutes.
Mix the veggies with the drained pasta and pour HALF or 3/4th’s of this liquid creamy heaven that you made in your blender over the veggies and pasta (save at least ¼ cup for step 7). Top Alfredo pasta with sesame seeds.
Add a handful of veggie pasta mixture onto a bed of lettuce, chard, romaine or spinach and eat this one like a lettuce wrapped taco. Or skip the chard wrap and add in chopped greens with the pasta and veggies
Add in a few tablespoons of veggie broth to the rest of this heaven sauce and save it in your refrigerator to use as a salad dressing for the rest of the week, (you’re welcome ☺).
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