Once upon a time, back when I wasn’t a full-time college student and took time to coupon, I got 20 boxes of spaghetti noodles for free. Recently, I have been trying to use up my pasta before we move and this recipe puts everyday spaghetti to shame. It’s another winner from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, with a few minor changes.
Food Storage Ingredients:
12 oz whole wheat spaghetti noodles
1/2 cup tahini
1/2 teaspoon salt
2 Tablespoons nutritional yeast
2 Tablespoons plus one teaspoon olive oil
1/2 teaspoon red pepper flakes
3 Tablespoons lemon juice
4 cloves garlic
1 cup chopped green onions
3 cups chopped broccoli
3 cups chopped cauliflower
8 oz of tempeh, diced into 1/2″ pieces
1/2 cup warm water
1. Prepare pasta according to package directions 2. Mix water, lemon juice, tahini, nutritional yeast, red pepper flakes and salt. (Tahini thickness may vary by brand, you may need to add a little bit more water to get a smoother consistency.) 3. Saute tempeh in 1 Tablespoon of oil until browned (roughly 10 minutes). Transfer to a plate. 4. In the same pan saute broccoli and cauliflower in 1 Tablespoon of oil. When the broccoli & cauliflower are nearly done, add garlic and remaining oil. 5. Once the veggies are cooked, add green onions, pasta and tahini sauce. Toss to coat.