Broccoli tahini pasta is a quick and easy meal that is a delicious timesaver. Sometimes cooking an elaborate meal is the furthest thing from your mind when you get home after a long day. This is where this recipe comes in. Next time you are feeling a bit too tired for cooking but still want something amazing for dinner give my broccoli tahini pasta meal a whirl. It’s quick, easy and vegetarian – not to mention delectable.
Serves 4-6
Ingredients:
- 700g small broccoli florets
- 250g cut green beans
- 500g of your favourite type of uncooked pasta (fusilli or pappardelle work well with his dish)
- 4-5 small zucchini, thinly sliced
- 4 sun-dried tomatoes, chopped
- 8 fresh basil leaves, thinly sliced
- salt and pepper to season
Lemon Tahini dressing: (can be made ahead)
- 3 Tbsp olive oil
- 3 Tbsp tahini paste
- 3 Tbsp fresh lemon juice
- 2 Tbsp white wine vinegar
- 1 garlic clove, minced
- ½ tsp Dijon mustard
- ½ tsp honey
- ¼ tsp salt
Instructions:
- In a small bowl, whisk together the olive oil, tahini paste, lemon juice, vinegar, garlic, mustard, honey, salt, and water. Set aside.
- Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Drain and place on a kitchen towel to dry.
- In a large pot of salted boiling water, cook the pasta until it is al dente. Drain and rinse with cold water.
- In a large bowl, combine the broccoli, green beans, zucchini, basil, and the pasta. Drizzle with the dressing and toss.
- Season to taste. this dish is great because you can keep it in the fridge for up to 2 days – so you can make a quick and easy, delicious lunch too.
