Gluten Free Avocado Tahini Pasta

Here, the avocado and iron-rich cream tahini comes together to make delicious dishes, super simple! This avocado tahini pasta is great for a quick meal, or a make-up lunch. Vegan, gluten free, soy-free and nut-free.

This is avocado season! That means that the trees my parents have loaded with these fruits are very popular. I am very grateful that they have a tree because I am very little, do not care about the house! My eyes might be bigger than my fridge the last time I brought some back to Vegas, so I would have some avocado recipes that came your way. There are bad things in life, right? 😉

  • 2 1/2 cups dry gluten free pasta
  • water for pasta
  • 1 cup mashed avocado
  • 1/4 cup of fine tahini
  • 1/4 cup of water
  • 1/4 cup of lemon juice
  • 1/2 teaspoon of dried parsley
  • 1 / 4-1 / 2 teaspoon of salt
  • 1/4 teaspoon of agave nectar
  • 1/4 teaspoon of black pepper
  • 1 1/2 cups of loose-fed Rocket
  • 1 cup diced tomatoes
  • 1 tb caper optional
  • 1/2 teaspoon black sesame ornate seeds
  • 1/2 cup of optional ornate micro cabbage or greens


  1. Prepare pasta according to package instructions, once cooked, drain and rinse with cold water. Stay in the pan or transfer to the bowl and top with some ice cubes to speed up the cooling process. While cooling, make sauce.
  2. In mixing bowls, mix avocado, tahini, water, lemon juice, parsley, salt, agave, and pepper, until smooth. You can also do it in a food processor, if you have one. Taste and add salt if needed.
  3. Drain excess liquid from the pasta and fold it in avocado sauce. Next, fold it in arugula, tomatoes, and optional capers. Either cool until cold or cold, or serve and top each portion with sesame seeds and sprouts. Enjoy! Will last up to 4 days in the refrigerator.

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