Tahini Pasta with Cauliflower and Capers
Drenched in a vegan tahini pasta sauce with lemon and garlic, this easy recipe is full of flavor.
Servings 3
Calories 615kcal
Ingredients
- 1 small head cauliflower about 3 cups florets
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 8 ounces penne pasta or pasta of choice
- 1 cup reserved pasta water
- ½ cup tahini
- 2 tablespoons lemon juice from about ½ lemon
- 2 cloves garlic minced
- 3 tablespoons chopped fresh parsley plus more for serving if desired
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon capers
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the cauliflower into small, bite-size florets. Toss with olive oil, salt, and pepper, and spread out in a single layer on the baking sheet. Roast for 20 to 25 minutes until the cauliflower is browned to your liking.
- While the cauliflower roasts, bring a pot of salted water to a boil. Cook the pasta according to package directions. Before draining, reserve a cup of pasta water for making the sauce.
- To make the sauce, whisk together the tahini, lemon juice, garlic, parsley, salt, pepper, and red pepper flakes. It will be very stiff. Add pasta water in small amounts, whisking as you go, until thinned to your desired consistency.
- Return the drained pasta to the pot. Add the roasted cauliflower and capers, then pour in the sauce. Mix until the pasta is coated. Enjoy!
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Notes
- This dish is best served right away, but you can keep leftovers in the fridge for a couple of days. Reheat in the microwave. Just keep in mind that the tahini sauce will be stiffer and not as creamy.
Nutrition
Serving: 2cups | Calories: 615kcal | Carbohydrates: 77g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Sodium: 349mg | Potassium: 972mg | Fiber: 9g | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 104mg | Calcium: 127mg | Iron: 4mg