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Here’s a 15 minute Creamy Roasted Pepper & Tahini Pesto Pasta for you😍 so you can spend more time with your loved ones but still share super tasty food!✨ I hope you’ve enjoyed the holidays and that you’re happy, healthy & safe❤️🙏🏽 I took some time off from socials to be truly present, things were different here but still beautiful with lots of love & I feel very grateful🥰 Love and cozy pasta vibes❤️😄, S

RECIPE Creamy Roasted Pepper & Tahini Pesto Pasta (serves 3) By legallyplantbased
Ingredients:
Pesto:
2 roasted red peppers (jarred)
1/2 cup (~1 dl) basil leaves
30 g blanched almonds
50 ml runny tahini*
50 ml extra virgin olive oil
1 garlic clove
1/2 tsp chili flakes (more or less to taste)
Salt to taste

+ 300 g dry short pasta & 100-200 ml pasta water

Top with: vegan parmesan, basil leaves, & chili flakes

METHOD:
– Cook pasta al dente in salted water in accordance with package instructions. Reserve ~200 ml of the pasta water for later when draining.
– Mix all pesto ingredients in a blender until just combined, creamy but still a bit grainy.
– Mix pesto with the pasta, add pasta water slowly until the pasta is creamy.
– Top with vegan parmesan, basil leaves chili flakes & serve immediately

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