Ingredients
Units
- 10 oz MagNoodles or pasta of choice (feel free to use 1 lb pasta)
- 3 red bell peppers, or combination of red, orange and yellow
- ¼ cup freshly squeezed lemon juice
- ½ cup tahini (mix well before measuring)
- ⅓ cup reserved liquid from roasted peppers
- 2 tsp chopped fresh garlic
- 2 Tbsp chopped flat leaf parsley; reserve 1 Tbsp to top pasta before serving
- salt and pepper to taste
- 1 Tbsp pine nuts (optional)
Instructions
- Cook pasta according to directions on package. Do not overcook. Rinse with cool water and put aside.
- Grill the peppers: preheat grill and place whole peppers on the grill, turning frequently until all sides are well-charred. Fill a large bowl with ice cubes and cold water. Remove peppers from the grill and plunge into ice water. Let them cool for 5-10 minutes, until their skins begins to peel away from the flesh. Peel peppers and remove all charred areas. Scoop out seeds and discard. Slice or break each pepper into four pieces and place set aside in a bowl. Save the liquid that collects from the peppers.
- Make the tahini dressing: In a food processor with chopping blade, spoon tahini, lemon juice, reserved liquid from peppers, garlic, 1 Tbsp parsley, and salt and pepper to taste. Whir until smooth. Add the peppers and blend until combined with tahini.
- Right before serving, place pasta in a large serving bowl and toss with approximately 1⁄2 cup of tahini dressing. Coat pasta well and top with chopped parsley and pine nuts. Serve at room temperature.
Notes
- This dressing can be made 2 days in advance. Because tahini thickens as it rests, do NOT dress the pasta until you are ready to serve it. If dressing seems too thick, add 1 Tbsp water or lemon juice at a time, and stir until the texture resembles a cream-based salad dressing.
- You’ll have plenty of tahini left over after coating your pasta. It will last 4-5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Quick
- Cuisine: Vegan