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
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.
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