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  • Writer's pictureAmanda MacGregor

Lemon Tahini Pasta with Kale and Carrots

This recipe combines the zesty brightness of lemon, the creaminess of tahini, and the earthy goodness of kale and carrots.

Lemon Tahini Pasta with Kale and Carrots - amanda macgregor - food allergy blog

Perfect for a quick weeknight dinner or a nourishing lunch, this Lemon Tahini Pasta with Kale and Carrots dish is a beautiful celebration of wholesome ingredients and bold flavors. From the zing of lemon to the creaminess of tahini, every bite offers a delightful contrast of textures and tastes.

Tips and Variations:

  • Customize the recipe by adding other favorite vegetables, such as snap peas or squash.

  • For the protein, consider tossing in grilled chicken in lieu to or with the chickpeas.

  • If you prefer a creamier sauce, you can drizzle a little extra tahini over the pasta before serving.

Lemon Tahini Pasta with Kale and Carrots - amanda macgregor - food allergy blog

Lemon Tahini Pasta with Kale and Carrots

 

Ingredients

  • 1 can (15 oz.) of chickpeas, drained

  • 4 tablespoons olive oil

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 tablespoon dried parsley

  • 1 package of gluten-free pasta

  • 1 onion, diced

  • 3 cloves of garlic, minced

  • 5 rainbow carrots, peeled and sliced

  • 1 pound of kale, chopped

  • 3 tablespoons of tahini

  • 4 tablespoons of lemon juice

  • salt and pepper, for taste



Directions

  1. Using the convention roast setting on the oven or in an air fryer, preheat to 425°F. If you have neither, just preheat your oven to 425°F, but keep in mind, the chickpeas may take longer to cook. Line a baking sheet with parchment paper and set aside.

  2. In a medium-sized mixing bowl, add in the drained chickpeas. Add 2 tablespoons of the olive oil, and season with the salt, pepper, cumin, turmeric, garlic powder, onion powder, oregano, and parsley. Toss together until all the chickpeas are coated. Pour the chickpeas onto the baking sheet and place in the center of the oven to cook for about 20 to 30 minutes, or until the chickpeas reach your desired texture. You are looking for them to be crunchy on the outside but still soft in the middle.

  3. Bring a large pot of water to a boil. Add the pasta, and cook according to the package's directions. Before draining, reserve one cup of pasta water for later, when making the dressing.

  4. Meanwhile, in a large pan or skillet with a lid, over medium heat, saute the garlic and onions in the remaining 2 tablespoons olive oil for about 3 minutes, uncovered.

  5. Add in the carrots and saute for about 7 minutes or until the carrots is tender. The pan will still be uncovered.

  6. Add in the chopped kale and season with salt and pepper. Cover the pan and cook until the kale has withered down completely. Remove from heat and let cool slightly.

  7. In a small to medium-sized mixing bowl, combine the tahini and lemon juice. Whisk together, adding in pasta water to lossen up the dressing, but make sure not to make it too watery. If needed, add in more tahini.

  8. In a large bowl, add in the drained and cooled pasta, veggies, and dressing; tossing gently to combine. For the chickpeas, you can add it directly into the pasta as well, or serve on top of each portion.


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