Honestly just going off the name of this recipe, I probably would have never tried it! However, my friend Ashley gave me the recipe, and we usually like very similar foods. We made it on one of our cooking nights and it was delicious. My kids thought so too which is always a plus! The chickpea & tahini mixture give it the creamy texture. There are three ingredients in the recipe that you might not use frequently. They are tahini (ground sesame seeds), kelp granules (found in a seasoning mix at Whole Foods) & liquid aminos (a soy sauce alternative). You could leave the kelp granules out if you don't frequent WF or want to spend the money. The dish is creamy, yet light! Let us know if you give it a try!
Creamy Tahini & Broccoli Pasta
1 (15-ounce) garbanzo beans (also known as chickpeas), drained & rinsed
1/2 cup tahini
2 Tbs. liquid aminos (or soy sauce - shoyu is a healthier brand)
Juice of 1 lime
1/2 teaspoon kelp granules (found in seasoning mix @ WF - or leave out)
1 (16-ounce) package whole wheat linguine
1 small onion, diced
1 (16-ounce) package frozen broccoli (I double this because my family loves broccoli)
1/8 teaspoon crushed red pepper flakes (more or less depending on how much heat you like)
