Easy Vegan Pasta Sauce
This easy vegan pasta sauce is protein-packed and SUPER easy to whip up after a long day in the water or at work. Use whatever you have in your pantry to make this delish quick meal.
Ingredients
- 1 lb Pasta
- 2 12 oz cans of white beans chickpeas, white beans and cannelloni beans all work
- 2 cloves garlic minced or sliced
- 1 large onion diced
- ⅓ cup tahini
- 1 lemon zested and juiced
- 2-3 Tbsp olive oil or cooking oil of choice
- Salt and pepper to taste
- Slivered almonds optional
- Thyme optional
- Parsley optional
Instructions
- Boil water for pasta and cook according to package instructions for al dente. Don't forget to salt the water.
- Meanwhile, slice garlic and dice onion (see post for help). Saute diced onion in a large skillet on medium heat with a splash of cooking oil. Cook for 3-5 minutes, or until onions are soft and slightly translucent. Once onions are translucent, add garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Then add beans and cook for another 1-2 minutes.
- To make the creamy vegan pasta sauce, add the bean/onion mixture, tahini, lemon zest, lemon juice, a pinch of salt and pepper, and ladle or two of pasta water to a blender. Blend for 2-3 minutes or until smooth. Add pasta water a tablespoon at a time to keep the sauce moving in the blender.
- In a mixing bowl, add pasta and a generous dollop of sauce, Mix gently with tongs, and serve with almond slivers, parsley, and/or thyme. If you're feeling fancy, . Enjoy!
Tried this recipe?Let us know how it was!