Beet & Chickpea Pasta with Lemon Tahini Sauce

By GuidingVegan

Ingredients

• Pasta
• 4 medium sized beets, washed and sliced into 1/2 inch pieces
• 2 Tablespoons olive oil
• pinch of salt and pepper
• 8 ounces penne pasta
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/4 cup lightly toasted almonds, roughly chopped
• 1/2 cup parsley, minced
• salt and pepper to taste
• pinch of crushed red pepper flakes for serving
• Tahini Sauce
• 1/4 cup tahini
• 1 large clove of garlic, minced
• 1/2 cup water + additional to thin if necessary
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon olive oil
• 1 teaspoon maple syrup
• 1/8 teaspoon cayenne pepper
• 1 Tablespoon minced parsley
• salt and pepper to taste

Details

Servings 4
Adapted from dishingupthedirt.com

Preparation

Step 1

Preheat the oven to 425F. Toss the beets with the oil and pinch of salt and pepper. Place on a prepared baking sheet. Roast in the oven until tender. About 20 minutes. Toss beets halfway through cooking.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain and return pasta to the pan.

While pasta cooks prepare your sauce. Combine all the ingredients and whisk until smooth and creamy. This works best with an immersion blender or small food processor for the creamiest texture. Add more water to thin if necessary. Taste test and adjust flavors as necessary.

To the pan with the pasta add the chickpeas. Drizzle in half of the sauce and toss until well combined. Continue to add more sauce, while tossing the pasta, until everything is evenly coated. Add the almonds and parsley and season to taste with additional salt, pepper and crushed red pepper flakes. Divide between plates or bowls and enjoy.