08/14/2024
20 minute Tahini Yogurt Pasta with Paprika Butter Chickpeas✨ Sharing again because I just had it for lunch and it would be a shame if anyone missed this🙊🥰 Full recipe below and a longer version and article with more chickpea tips over at website www.bestofvegan.com (search for tahini yogurt pasta)
RECIPE: Tahini Yogurt Pasta with Paprika Butter Chickpeas (2-3 servings)
Ingredients:
For the Pasta:
250 g vegan unsweetened Greek or Turkish style yogurt
4 tbsp tahini
1-2 garlic cloves, minced
½ small lemon, juiced (more or less to taste)
salt to taste
200 g dry pasta
For the Chickpeas:
250 cooked chickpeas, drained
1 tbsp olive oil
3 tbsp vegan butter
1 tsp sweet paprika powder
½ tsp smokey spicy paprika powder
salt & pepper to taste
To top with:
2 tbsp toasted pine nuts
2 tbsp finely chopped parsley
zest from 1 small lemon
Serve with mixed vegetable pickles or pickled peppers on the side.
Instructions:
* Cook pasta in salted water in accordance with package instructions and reserve some of the cooking water before draining.
* Add vegan yogurt to a bowl and mix in tahini, garlic, lemon juice and salt until smooth.
* Prepare the chickpeas just before the pasta is done. Add olive oil and vegan butter to a pan over medium heat. When the butter starts to bubble, add the chickpeas and all seasoning. Turn heat up slightly and stir-fry for 1-2 minutes until chickpeas are evenly coated with the paprika butter.
* Add pasta to the yogurt and mix well, if it’s too thick or dry add some of the pasta water.
* Pour the chickpea and paprika butter on top of the pasta while hot straight from the pan, top with pine nuts, parsley and lemon zest. Serve with mixed vegetable pickles or pickled peppers on the side.
