Creamy tahini pasta

Ingredients for 4 servings:

• 500 g pasta
• 1 onion(s)
• 1 garlic clove(s)
• some ginger
• e.g. coriander leaves, alternatively parsley
• 500 g mushrooms, brown
• some oil for frying
• 1 can coconut milk
• 1 tsp tahini
• ½ tsp cumin
• salt and pepper
• 2 tsp nutritional yeast
• ½ lime(s)
• 1 can peas
• possibly cheese substitute (vegan Parmesan)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan

Cook the pasta according to the package instructions. While the pasta is cooking, finely chop or slice the onion, garlic, ginger, and cilantro. Clean the mushrooms and slice them into 2 cm thick slices. Heat the oil in a pan, then add the onion, garlic, and ginger and fry everything on high for about 2-3 minutes. Then add the mushrooms and fry for another 5 minutes. Deglaze with the coconut milk. Add tahini, cumin, salt, pepper, and nutritional yeast. Squeeze half a lime and add the juice. Stir well and let everything reduce slightly until the sauce is creamy. Add the peas and the cooked pasta, stir everything together, and sprinkle with the cilantro. Serve with a vegan Parmesan substitute, if desired.