Garbanzo beans and tahini make a wonderfully rich and flavorful vegan sauce that's super easy to prepare in the blender. The kelp granules add a satisfyingly savory note. If you like, you can garnish the pasta with toasted pine nuts, nutritional yeast or chopped fresh dill.
Special Diets:
Ingredients
Method
In a food processor, combine garbanzos, tahini, liquid aminos, lime juice and kelp granules.
Process until smooth, adding water a few tablespoons at a time until the mixture forms a thick sauce.
Cook pasta according to package directions.
Drain, reserving 1/2 cup of the pasta cooking liquid.
Meanwhile, heat a large skillet over medium heat until hot.
Add onion and cook, stirring frequently, until onion begins to stick to the bottom of the skillet, about 5 minutes.
Stir in a tablespoon or 2 of water, stirring until onion is browned.
Add broccoli, cover the skillet and cook until broccoli is heated through, about 5 more minutes, adding a few more tablespoons of water if necessary.
In a large bowl, toss together pasta, sauce, onion and broccoli and crushed red chile flakes; add some of the cooking liquid if necessary to evenly distribute the sauce.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.