Description
Gluten & Soy-Free Tahini Noodles: A quick, allergen-friendly dinner with bold flavors using coconut aminos, tahini, and fresh veggies!
Ingredients
Scale
1 package Gluten-Free Trader Joe’s Egg Fettuccine, Taste Republic Chickpea Linguine, or your favorite gluten free pasta
3/4 cup chicken broth
3/4 cup coconut aminos
1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp soy-free vegan fish sauce (I use Ocean’s Halo)
1 shallot
3 cloves garlic
3/4 tsp salt
1/2 tsp crushed red pepper
12–15 green onions (1/2 for the dish and 1/2 for topping)
2 tsp sesame seeds (for topping)
2 tbsp tahini
Instructions
- Fill a pot with water and bring to a boil to prep for your pasta.
- While your water is heating, prep your veggies. Slice your shallot and 1/2 your green onions into small slices. Chop your garlic.
- Heat a sauté pan over low medium heat. Place 1 tbsp vegetable oil, garlic, and shallot. Sauté for about a minute.
- Add in your chicken broth, coconut aminos, sesame oil, fish sauce, salt, red pepper, tahini, and green onions. Turn heat to low and cook for about 15 minutes before adding the pasta.
- Once the water in your pot is boiling, add your pasta. Cook for 1 minute less than the instructions on the package say.
- When your pasta is almost cooked through, drain and add to the pan with your sauce. Mix well and cook for an additional minute.
- Plate, top with the remaining green onions to your liking and sesame seeds. Enjoy
Notes
Note: This sauce is mild. If you like spice, increase the amount of crushed red pepper to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes