Prep 5 mins
Cook 20 mins
A twist on a classic, this vegan recipe uses tahini to increase the protein and add a nice mellowing nutty flavor to spaghetti sauce. It's really easy to make and very yummy. I like to make a batch for the week and take it for lunch; keeps well for several days in the fridge. I also use whatever pasta I have, and try to keep the whole-grain or sprouted varieties to increase the nutritional value even more. The ingredients reported here are direct from the book; I use 3 TBSP Tahnini and 6 oz Tomato paste, to make it slightly less nutty and more tomato-y. I got this recipe from the book "Vegan Cooking for Everyone" by Leah Leneman.
- 1⁄2 lb whole-wheat spaghetti
- 2 onions
- 3 tablespoons vegetable oil
- 4 tablespoons tahini (adjust to taste)
- 4 tablespoons tomato paste (adjust to taste)
- 1 1⁄2-2 cups water
- 2 teaspoons yeast extract (optional)
- freshly ground black pepper, as required
- 1. Cook the spaghetti.
- 2. Meanwhile, chop the onions and fry them in the oil in a saucepan for a few minutes until lightly browned.
- 3. Add the tahini and tomato paste and then the water (start with the smaller quantity and if the sauce is too thick, add the rest). Bring to a boil, stirring constantly until thickened. Stir in the yeast extract and add pepper to taste. Simmer, uncovered, for a few minutes.
- 4. When the spaghetti is tender, drain it and pour the sauce over it.