Bell pepper, garlic, and tahini form a light creamy sauce that’s perfect for coating your favourite pasta. Baby spinach, lemon, and chili flakes complete the dish.
Creamy No Cook Pasta Sauce
12 ounces Jovial brown rice penne
4 cups packed spinach
1/2 cup tahini
1 red bell pepper
4 garlic cloves
1.5 tablespoons coconut nectar (or pure maple syrup)
1 teaspoon paprika
Chili flakes, to taste
Sea salt and cracked pepper, to taste
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions.
Blend tahini, bell pepper, garlic, coconut nectar, paprika, 1/2 teaspoon chili flakes, salt, and pepper; blend until smooth.
Add spinach to pasta water 1 minute before it's done. Drain pasta and spinach.
Combine pasta, spinach and sauce. Serve garnished with chili flakes and a squeeze of fresh lemon.
peace of mind
let me know what you think ❤︎
Comment below or tag me on Instagram @thesunnysideofceliac