Need a 30 minute meal? This creamy and hearty pasta is a delicious, nourishing dish that comes together in a pinch.
Ingredient Breakdown
Tahini is star of the show in this dish, if you aren’t familiar tahini is just roasted sesame seeds blended down into a creamy paste like peanut buttery texture with a really unique taste that is nutty and savory. Tahini is a great source of monounsaturated “healthy fats” that have anti-inflammatory properties and decrease the risk of heart disease and cancer too.
Spinach is an excellent source of insoluble fiber which keeps digestion optimal and of course filled with a vitamins and minerals like vitamin A, vitamin C, vitamin K, folate, calcium, iron and antioxidants which are really important nutrients for oxidative stress, blood pressure/ heart health and eye health.
Button Mushrooms are rich in beta glucan a type of fiber linked to lowering cholesterol and boosting heart health. Mushrooms are also filled with micronutrients especially B vitamins, copper, selenium and potassium.
Take Your Pick
Choose your favorite quality protein of choice tofu, tempeh, chicken, pork, beef or shrimp etc.
Batch Cook Approved:
This Mushroom Tahini Pasta Comes together in 30 minutes, you can double or triple the recipe to reheat and eat later in the week. Store in an air tight container for up to 4 days then freeze.
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Mushroom & Spinach Tahini Pasta
Ingredients
- 8 oz. dry pasta of choice
- 4 tablespoons tahini
- 1/2 lemon, juice
- 3 tablespoons coconut aminos or tamari
- 2 garlic cloves, pressed
- 8 oz. mushrooms, chopped
- 5 heaping handfuls of spinach
- 2 tablespoons olive oil
- 1/4 onion, diced
- fresh ground pepper to taste
- pinch of salt
Instructions
- In a large sauce-pan, bring water to a roiling boil and salt. Cook pasta according to package directions.
- In a large-sized skillet heat olive oil until shimmering. Add onions and cook until translucent and they begin to brown around the edges, about 10 minutes then add garlic, mushrooms, salt and pepper.
- Drain pasta but reserve 1/2 cup of water, for thinning sauce as needed. In mixing bowl add tahini, lemon juice, and coconut aminos whisk until blended then add to mushrooms in skillet. Add spinach allow to gently wilt, and then add pasta to skillet, stir to coat pasta with sauce.*
- Serve hot and enjoy!
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