Creamy Tahini Pasta with Edamame

Quick, simple but not skimping on flavour! This pasta features Mother Raw Creamy Tahini Dressing


4 ozs Chickpea Pasta (or other pasta)
½ cup Edamame (frozen, shelled)
1 tbsp Extra Virgin Olive Oil
¼ cup Walnuts, chopped
Pinch Chili flakes (optional)
½ cup Mother Raw Creamy Tahini Dressing
1 tbsp Nutritional yeast
Sea salt and Pepper, to taste
¼ cup Parsley, finely chopped


  1. In a large pot of salted boiling water, add the chickpea pasta and cook according to package directions. In the last 6 minutes of cooking, add the frozen edamame to the pot. When finished cooking, drain and set aside. 
  2. In a skillet over medium-low heat, add the olive oil and the walnuts and chili flakes. Cook, stirring occasionally until the walnuts are toasted, about 6 to 7 minutes. 
  3. Add the pasta back into the pot and add the Mother Raw Creamy Tahini Dressing and toss to coat. Add the nutritional yeast, salt and pepper. 
  4. Divide the pasta onto plates and top with the toasted walnuts and parsley. Enjoy!

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