Ingredients
The following ingredients have 6 Servings
- 1 (15.0-ounce) can no-salt-added garbanzo beans (also known as chickpeas), drained and rinsed
- 1/2 cup tahini
- 2 tablespoons liquid aminos
- 1 lime, juice of
- 1/2 teaspoon kelp granules
- 1 (16.0-ounce) package whole wheat linguine
- 1 small onion, diced
- 1 (16.0-ounce) package frozen broccoli
- 1/8 teaspoon crushed red chile flakes
Instruction
- In a food processor, combine garbanzos, tahini, liquid aminos, lime juice and kelp granules.
- Process until smooth, adding water a few tablespoons at a time until the mixture forms a thick sauce.
- Cook pasta according to package directions.
- Drain, reserving 1/2 cup of the pasta cooking liquid.
- Meanwhile, heat a large skillet over medium heat until hot.
- Add onion and cook, stirring frequently, until onion begins to stick to the bottom of the skillet, about 5 minutes.
- Stir in a tablespoon or 2 of water, stirring until onion is browned.
- Add broccoli, cover the skillet and cook until broccoli is heated through, about 5 more minutes, adding a few more tablespoons of water if necessary.
- In a large bowl, toss together pasta, sauce, onion and broccoli and crushed red chile flakes; add some of the cooking liquid if necessary to evenly distribute the sauce.
