Tags
clean eating, food for yoga, gluten-free recipes, Soom Foods, spring pea pasta, spring vegan recipes, tahini recipes, vegan recipes, Yoga With Paul
During this transitional period, it’s great to have flexible recipes on hand. By that I mean, recipes that use fresh ingredients and can be adapted to serve hot or cold, and modified to be lighter or more hearty as desired.
Photo by Rachael Gorjestani on Unsplash
This recipe for spring pea pasta with a delicious herb tahini dressing is from Soom Foods. They make, among other things, a fabulous creamy tahini. Its smooth texture makes it perfect to blend into dressings, smoothies and the like.
You can make this spring pea pasta with whole wheat spaghetti, or sub rice noodles for a gluten-free option. To make it even lighter, use courgette noodles. Its great hot off the stove, but also delicious chilled for a light lunch or post-yoga snack.
The ingredients are below.
Click here for the full instructions.
Ingredients
Spaghetti
- Whole wheat spaghetti (or sub rice noodles, courgette noodles, etc)
- Sugar snap peas
- Shelled green peas (if frozen, thawed)
- Radishes, thinly sliced
Sauce
- Soom Tahini
- Water
- Lemon juice
- Garlic, minced
- Scallions, minced
- Mint, minced
- Parsley, minced
- Crushed red pepper flakes
- Salt and pepper to taste
More tahini recipes: Vegan Mac & Cheeze, Baba Ganoush and Grilled Veg Pitta Pocket
Share your favourite spring pasta recipe in the comments!
