Beet Chickpea Pasta with Lemon Tahini Sauce
Rated 4.4 stars by 5 users
Servings
4
Cook Time
35 minutes
Ingredients
4 medium-sized beets
2 Tbsp olive oil
A pinch of salt and pepper
1 minced garlic clove
½ cup ice-cold water (additional to thin if necessary)
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp D’vash Date Syrup
⅛ tsp cayenne pepper
Salt and pepper to taste
1 Tbsp minced parsley
8 oz pasta
1 15 oz can of chickpeas
Almonds
Fresh parsley
Additional salt, pepper, and crushed red pepper flakes, to taste
For the roasted beets
For the tahini sauce
For the pasta
Directions
Preheat the oven to 425°F. Wash and trim the beets, then slice into ½-inch rounds or wedges. Toss with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and caramelized.
While the beets roast, combine the tahini, garlic, lemon juice, olive oil, date syrup, cayenne, parsley, salt, and pepper in a blender. Blend while slowly adding the ice-cold water until smooth and creamy. Add more water as needed to reach your desired consistency.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and return to the pot.
Drain and rinse the chickpeas. Add them to the pasta along with the roasted beets
Pour half of the lemon tahini sauce over the pasta mixture and gently toss to coat. Add more sauce as needed until everything is well coated and creamy.
Top with chopped almonds, fresh parsley, and a pinch of crushed red pepper flakes. Taste and adjust seasoning with additional salt and pepper, if needed. Serve warm or at room temperature.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Kosher, it can also be made GF if whole wheat pasta is substituted for gluten-free pasta.
Seasonality: Winter, Spring, Summer, Fall
Leave a comment (all fields required)