Pasta with Chinese Tahini Sauce
INGREDIENTS:
8 oz Pasta * 1 x Lg Tomato, cubed
2 tb Safflower Oil 15 oz Can Chick peas,drained(1.5 c
1 x Sm Onion, chopped (1/4 cup) 6 oz Can Tomato paste (2/3 c)
1 x Clove Garlic, minced 2 ts Curry powder, to taste
1 1/2 c Sliced Mushrooms (4 oz) 1 c Water
2 x Med Zucchini, sliced 1/4 ts Black pepper
8 oz Pasta * 1 x Lg Tomato, cubed
2 tb Safflower Oil 15 oz Can Chick peas,drained(1.5 c
1 x Sm Onion, chopped (1/4 cup) 6 oz Can Tomato paste (2/3 c)
1 x Clove Garlic, minced 2 ts Curry powder, to taste
1 1/2 c Sliced Mushrooms (4 oz) 1 c Water
2 x Med Zucchini, sliced 1/4 ts Black pepper
* preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini. Saute until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: -
add 1-2 t finely minced gingerroot; saute with vegetables NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to form a complete protein.
add 1-2 t finely minced gingerroot; saute with vegetables NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to form a complete protein.