Creamy Basil Tahini Rotini
A delicious fusion of our Complete Protein Lentil Rotini and rich roasted garlic veggies. A creamy and aromatic Basil Tahini sauce tops off this easy-to-make recipe for a meal you'll want to share again and again!
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8
Prep Time
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20
Cook Time
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x2
Servings
Lentil Rotini
Roasted broccoli
- 1 lb. Broccoli Florets
- 2 Garlic Cloves (chopped)
- 2 Tbsp. Olive Oil
- Sea Salt
Roasted butternut squash
- 1 lb. of Cubed Butternut Squash
- 2 Tbsp. Olive Oil
- Sea Salt
Creamy Basil Tahini Sauce
- 1 cup Packed Washed Fresh Basil Leaves
- 1 tsp. Apple Cider Vinegar
- 1 tsp. Olive Oil
- 1 tsp. Maple Syrup
- 1 pinch Garlic Powder
- 1 pinch Cayenne Pepper
- 1/4 cup Water
Modern Table Lentil Rotini Pasta
- Prepare one box of Modern Table Lentil Rotini pasta, according to the instructions on the box
- Set aside
- Heat oven to 400°
- Add 1 pound broccoli florets, 2 garlic cloves (chopped), 2 tbsp olive oil, and a pinch of sea salt to a bowl and mix
- Pour onto a sheet tray with parchment paper
- Set aside
- Add 1 pound of cubed butternut squash, 2 tbsp olive oil, and a pinch of sea salt to a bowl and mix
- Pour onto a sheet tray with parchment paper
- Place both sheet trays in oven
- Bake for about 15 minutes, until lightly browned, tossing halfway through
- In a blender, add 1 cup packed washed fresh basil leaves, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, 1 teaspoon maple syrup, 1 pinch of garlic powder, 1 pinch of cayenne pepper and 1/4 cup of water
- Blend until smooth
- Add Lentil Rotini to large bowl
- Add Roasted Broccoli
- Add Roasted Butternut Squash
- Drizzle Creamy Basil Tahini Sauce over dish
- Enjoy!
Recipe credit: @plantbasedchef
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