Tahini Noodles

March 30th 2014

I really love this recipe, like it in a unhealthy almost obsessed way....why? Because it so damn tasty! If you bring this to a potluck, I promise there will be nothing left over! With a few things that stay great in your fridge or pantry and a few items I bet you already have on hand, you are 20 minutes away from tasty! Did I mention it's vegan? Well it is and it is tasty enough to show off for company with the ease of buying all the items in a decently stocked grocery store.

What you need:
1 lb of dry spaghetti
2 cups fresh or frozen green beans, thinly sliced and blanched
2 carrots, peeled and grated
1/2 medium, red onion, sliced thin
for the dressing:
1/2 Cup low sodium soy sauce
1/2 Cup tahini
1 tbsp fresh grated ginger
4 cloves garlic, minced
3 Tbsp agave syrup or you can use 2 tbsp granulated sugar
1/4 Cup apple cider vinegar
1 tsp cracked ground pepper
2 tsp sciracha or to taste
In a large pot boil salted water and cook until pasta is cooked, about 10 minutes. While pasta boils add all of dressing ingredients to a blender or mix by hand until smooth and creamy. Add dressing to warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarahsi pepper (found in Asian market), black and regular sesame seeds, both are optional but delicous...easy, tasty, and quick this is one every cook should keep in their repetoire. Yum.