Hello guys! Hope you’re all having a great week so far! Today’s recipe is super simple, and just like my last pasta dishes, the dressing is oil free but not avocado-based.
Gastrawnomica’s Tahini-Garlic Zucchini Pasta (Oil Free)
3 medium zucchinis, peeled and spiralized
1 cup cherry tomates, halved
1 1/2 tsp garlic powder
4 big Tbsp creamy tahini (raw or roasted seeds, your choice)
Juice from 1 small lime
1 small handful of parsley or basil, finely chopped
Water as needed
Sea salt to taste
Prepare your pasta by adding spiralized zucchini and half the tomatoes in a big bowl. Blend the rest of the ingredients (except tomatoes) in high speed blender, adding water as needed (around 1/4 cup+) depending on the consistency you want. Mine was super creamy but had enough water to cover all the veggies.
Once ready, put over pasta and mix well. Add the rest of the tomatoes and mix again. Serve and enjoy!
By the way, I used the same mixture and made some super easy wraps with nori sheets, so that’s another way to eat the pasta too!
Wish you all have a beautiful day!