vegan creamy spelt spaghetti – arugula, pepita, basil, tahini sauce

Yes, my roots are Italian
I like some pasta too
I just don’t always make it traditional

#sorrynonna
Let’s say a semi carbonara … but not a carbonara
BUT trust me when I say you will feel love and be nourished
I am sure you will love it

I would say it’s a hybrid of a raw pesto and hummus combined, but #lanastyle #delicioso #mangia #eateat

ingredients

@bionaorganic spelt spaghetti

2 handfuls raw arugula
1 handful fresh basil
2 cloves fresh garlic
220g cooked butter beans/cannellini/white beans
40g lightly toasted pepita seeds
1 fresh lime or lemon
2tbsps runny tahini
1-2tbsps water
1tbsp extra virgin olive oil
sea salt and black pepps

instructions

1. Cook pasta as per the instructions indicated on the package

2. In a blender, blend all the sauce ingredients together – the consistency should be thick, but you may need to add a touch more water

3. Once the pasta is cooked to al dente, add in slowly the sauce and additional pasta water and toss through

4. Top with black pepper, a drizzle of good quality extra virgin olive oil and crushed pepitas xxx

additional information

no additional information