This vegetarian gluten-free pasta dinner is creamy and filling. The Greek yogurt sauce is made with tahini (sesame paste) and lemon juice.
1 8-ounce box chickpea pasta, or other pasta
¼ cup Cabot Plain Greek Yogurt
2 tablespoons tahini
1 tablespoon lemon juice
¾ teaspoon salt
2 tablespoons extra-virgin olive oil
1 red pepper, cored and sliced
1 small red onion, sliced
1 large clove garlic, chopped
¾ teaspoon dried oregano
5 ounces baby spinach
Prep: 20 mins | Cook: 10 mins | Total: 30 mins
COOK pasta according to package instructions. Drain well, reserving 1 cup cooking liquid.
WHISK Cabot Greek Yogurt, tahini, lemon juice and salt in a medium bowl. Set aside.
MEANWHILE, heat oil in a large skillet over medium-high heat. Add red pepper, onion, garlic and oregano and cook, stirring often until starting to soften and brown, 5 to 7 minutes. Add spinach, and cook, stirring until just wilted down and tender, 1 to 2 minutes.
ADD pasta and tahini sauce to the vegetable mixture and remove from the heat. Stir until the vegetables and pasta are coated, thinning with the reserved cooking liquid if desired.
Recipe and photo courtesy of Katie Webster.