Sesame Ginger Pasta

I love using ginger in recipes. Today I added in tahini to bring in sesame flavor and a creamy texture to my pasta sauce. The ginger was not as strong as it would have been without the tahini, but it stood out in the dish. I am NOT a creamy pasta fan. This pasta was just creamy enough to coat the noodles, but not soupy.

Ingredients 

A generous serving for 2 ... or serves 2 with leftovers.

• 3 cups dry pasta (I used BANZA)
• 1 1/2 cups chickpeas(if using a can ... rinsed and drained)
• 1 1/2 cups diced vegetables
• 2 cloves of garlic (diced)
• 1/4 cup of onions (diced)
• Olive oil ... just enough so nothing sticks to the pan

 

 

Sauce:

• 1/4 cup tahini
• 2 TBSP diced fresh ginger (or more if you wish more spice)
• 1 tsp rice vinegar/apple cider vinegar
• 1/4 cup water

Instructions

• Sautee the onions and garlic until translucent
• Add the vegetables and satuee just a bit, keep a bit al dente
• Add the chickpeas and sauce
• Stir to combine
• Prepare the noodles
• Drain the noodles, reserving just a SMALL portion of the liquid to add to the vegetables along with the noodles
• Stir to combine and until liquid is absorbed 
• Serve with sprinkles of sesame seeds and pepper