Garbanzo beans and tahini make a wonderfully rich and flavorful vegan sauce that's super easy to prepare in the blender. The kelp granules add a satisfyingly savory note. If you like, you can garnish the pasta with toasted pine nuts, nutritional yeast or chopped fresh dill.
1 (15-ounce) can no-salt-added garbanzo beans (also known as chickpeas), drained and rinsed
1/2 cup tahini
2 tablespoons liquid aminos
1 lime, Juice of
1/2 teaspoon kelp granules
1 (16-ounce) package whole wheat linguine
1 small onion, diced
1 (16-ounce) package frozen broccoli
1/8 teaspoon crushed red chile flakes
In a food processor, combine garbanzos, tahini, liquid aminos, lime juice and kelp granules. Process until smooth, adding water a few tablespoons at a time until the mixture forms a thick sauce.
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta cooking liquid.
Meanwhile, heat a large skillet over medium heat until hot. Add onion and cook, stirring frequently, until onion begins to stick to the bottom of the skillet, about 5 minutes. Stir in a tablespoon or 2 of water, stirring until onion is browned. Add broccoli, cover the skillet and cook until broccoli is heated through, about 5 more minutes, adding a few more tablespoons of water if necessary.
In a large bowl, toss together pasta, sauce, onion and broccoli and crushed red chile flakes; add some of the cooking liquid if necessary to evenly distribute the sauce.
Per Serving:470 calories (120 from fat), 14g total fat, 1.5g saturated fat, 350mg sodium, 73g carbohydrates, (12 g dietary fiber, 5g sugar), 17g protein.
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