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Pasta with Tahini Ginger Sauce & Spicy Marinated Greens ~ Vegan MOFO 2013

So this is my third pasta post in the just over half of Vegan MOFO… maybe that should have been my theme 🙂 .  I promise I’ll be back with more desserts and other exciting things soon!

But I’ve been trying to add lots and lots more greens into my diet lately. I’ve got Vitamix containers full of greens every day, big salads, and lots of kale. Today I needed something to go with the greens, so that’s where the pasta came in.

This was a very quick (less than 20 minutes total) thrown-together dish, so I don’t have an exact recipe ~ but I can tell you what to do!

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Put the pasta on to cook – I used about 6 oz. While that’s cooking, chop the kale and massage it with a little lemon juice, olive oil and salt. Add some smoked paprika and nutritional yeast and massage together.

Blend together the pasta sauce: about 2 tablespoons tahini, 1/2 inch fresh ginger, 1 tablespoon apple cider vinegar, 1 tablespoon tamari, and a dash of nutritional yeast. Add water to get the desired consistency (it doesn’t take much!).

Drain the pasta and stir the sauce into it.  Place the greens in a dish and add chopped kalamata olives and sliced scallions, and top with the pasta. Yum!

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8 thoughts on “Pasta with Tahini Ginger Sauce & Spicy Marinated Greens ~ Vegan MOFO 2013”

    1. This is probably my favorite sauce of sauce of all – it’s the best salad dressing, pasta sauce, sauce for one-dish grain & veggie bowls, etc etc. I just love it!

  1. kelli,, this sounds amazing! do you like coconut amigos in place if tamari at times? thanks for insights. JGD!

    1. Thanks, Bhakti Lila! Yes ~ coconut aminos are great also. Perfect to make it soy-free! I find the flavor isn’t as strong as tamari, so some may want to use a little more to get the same amount of saltiness.

  2. I love a good pasta recipe. In fact I’m just sitting here wondering what to have for dinner tonight and I think pasta it will be so thanks for the inspiration.

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