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Vegan Tahini Yogurt Pasta with paprika butter chickpeas

Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas

5 from 1 vote
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Author: Seiran Sinjari | Legally Plant Based
Servings: 2 -3 servings

Ingredients

For the Pasta:

  • 250 g vegan unsweetened Greek or Turkish style yogurt
  • 4 tbsp tahini
  • 1-2 garlic cloves - minced
  • ½ small lemon - juiced (more or less to taste)
  • salt to taste
  • 200 g dry pasta

For the Chickpeas:

  • 250 cooked chickpeas - drained
  • 1 tbsp olive oil
  • 3 tbsp vegan butter
  • 1 tsp sweet paprika powder
  • ½ tsp smokey spicy paprika powder
  • salt & pepper to taste

To top with:

  • 2 tbsp toasted pine nuts
  • 2 tbsp finely chopped parsley
  • zest from 1 small lemon

Instructions

  • Cook pasta in salted water in accordance with package instructions and reserve some of the cooking water before draining.
  • Add vegan yogurt to a bowl and mix in tahini, garlic, lemon juice, and salt until smooth.
  • Prepare the chickpeas just before the pasta is done. Add olive oil and vegan butter to a pan over medium heat. When the butter starts to bubble, add the chickpeas and all seasoning. Turn the heat up slightly and stir-fry for 1-2 minutes until chickpeas are evenly coated with the paprika butter.
  • Add pasta to the yogurt and mix well, if it’s too thick or dry add some of the pasta water.
  • Pour the chickpea and paprika butter on top of the pasta while hot straight from the pan, top with pine nuts, parsley, and lemon zest. Serve with mixed vegetable pickles or pickled peppers on the side.

Notes

Find more of Seiran’s recipes at @legallyplantbased.
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