Lighten up your summer pasta salad with zucchini noodles and a garlicky- tahini based sauce. This dish may be lighter than most Alfredo dishes, but it is still rich, creamy, and sure to satisfy. Toss in cooked tempeh or even roasted chickpeas for a healthy, plant-based protein.
For a more calorically dense meal, swap in whole grain noodles or protein-packed lentil pasta noodles.
Tahini and tempeh are both good sources of plant-based protein and fiber. A 3 oz serving of tempeh has about 16 grams of protein, and also has 7 grams of fiber! While a tablespoon of tahini provides about 3 grams of protein, 1.5 grams of fiber.
1 onion, chopped
2 cups broccoli, chopped
1 red pepper, chopped
1-2 cups Brussel sprouts, quartered
2 cups artichoke hearts, drained and rinsed
2-3 cups of spinach or chopped kale
2-3 roma tomatoes or ½ cup sundried tomatoes
1-8 oz package of tempeh
4 large zucchinis
SAUCE:
½ cup tahini
1-2 Tablespoons garlic*
black pepper, to taste
1 Tablespoon lemon juice
1 Tablespoon miso paste
½-3/4 cup water
½ teaspoon ground sage
1-2 Tablespoons dried basil
*Adjust to your preference.
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