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home > recipes > vegetables > tahini rotini
from NY, US Yield: 4 to 6 servings 2 large garlic cloves 1 cup cooked chickpeas 1/4 cup tahini juice and zest of 1 lemon 2 tbsp soy sauce 1/8 tsp cayenne 1 cup vegetable broth, heated 1 pound rotini 2 cups broccoli florets 2 tbsp roasted sesame seeds In a food processor, combine garlic, chickpeas, tahini, lemon juice, soy sauce, and cayenne and process until smooth. Stir in broth and keep warm. Cook rotini according to package directions. Add broccoli during last 5 minutes of cooking. Drain pasta and broccoli. Toss with sauce, sprinkle with lemon zest and sesame seeds. from: Vegan Planet by Robin Robertson

Tahini Rotini


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Recipe Alert This is Found in... Most Emailed Recipes
(posted August 11, 2010)

from NY, US

Yield: 4 to 6 servings

2 large
garlic cloves
1 cup
cooked chickpeas
1/4 cup
tahini
juice and
zest of 1 lemon
2 tbsp
soy sauce
1/8 tsp
cayenne
1 cup vegetable
broth, heated
1 pound
rotini
2 cups
broccoli florets
2 tbsp roasted sesame seeds

In a
food processor, combine garlic, chickpeas, tahini, lemon juice, soy
sauce, and cayenne and process until smooth. Stir in broth and keep warm.

Cook
rotini according to package directions. Add broccoli during last 5 minutes of cooking. Drain pasta and broccoli. Toss with sauce, sprinkle with lemon zest and sesame seeds.

from:
Vegan Planet by Robin Robertson



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