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One Pan Leek & Tahini Rigatoni

Servings: 2

  1. Heat the oil in a pan over medium heat. Add the leeks and sauté for about 10 minutes or until soft and slightly browned, stirring frequently.
  2. Add the garlic and cook for another minute. Add the rigatoni, broth, salt, and pepper. Stir and cover the pan with a lid. Turn the heat down to low and simmer for 20 to 25 minutes or until al dente. Stir the pasta a few times as it cooks.
  3. Add the tahini and stir. Simmer for two to three minutes uncovered. Remove from the heat and stir in the lemon juice.
  4. Top the pasta with parsley. Adjust the seasoning to your taste and enjoy!
  • 1 1/2 tsps Extra Virgin Olive Oil
  • 1 Leeks (small, sliced)
  • 2 Garlic (clove, minced)
  • 4 ozs Rigatoni (uncooked)
  • 3 1/3 cups Vegetable Broth
  • Sea Salt & Black Pepper (to taste)
  • 3 tbsps Tahini
  • 1/2 Lemon (juiced)
  • 1 tbsp Parsley (chopped)

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is equal to approximately 1 1/2 cups.

More Flavor

Add chili flakes and nutritional yeast.

Gluten-Free

Use gluten-free pasta instead.