Circle B Kitchen
I didn't make too many changes to this scrumptious recipe other than to switch up the veggies a bit. I blanched some green beans, red peppers, broccoli and baby zucchini, which made this basically a one-pan meal. I also swapped out the Sriracha for Harissa which I'm putting on just about everything these days. You can leave out the veggies entirely or choose from the list in the recipe or add shrimp or chicken if you like. This is a totally versatile dish that highlights the particular deliciousness of tahini.
Recipe Adapted from Food 52
Dressing
1/2 cup reduced-sodium soy sauce
1/2 cup tahini
1 tablespoon grated fresh ginger
4 cloves garlic, minced
3 tablespoons agave syrup
1/4 cup unseasoned rice wine vinegar
1-2 teaspoons Sriracha (I used Harissa)
1 teaspoon freshly ground black pepper
Noodles and toppings: (see headnote)
1 pound dried spaghetti or Chinese noodles
Veggie options...
2 carrots, peeled and grated
2 cups fresh green beans, blanched in salted water, chopped
Blanched broccoli florets
Zucchini slices
Red pepper, sliced
1/2 medium red onion, thinly sliced or sliced green onions
Toasted sesame seeds for topping
Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.
While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.
Add the dressing to the warm, drained pasta and veggies.