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
- 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.
- 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.
- 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.
- Divide the pasta onto plates and top with the toasted walnuts and parsley. Enjoy!
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