mac & peas
This is a classic hot for food recipe and will become a regular in your weekly meal rotation!
Servings 4
Ingredients
- 1 x 454g pkg Tinkyada Brown Rice Spirals (or about 5 cups of noodles of your choice)
- ¼ teaspoon sea salt
- 1 C frozen peas
- 2 tablespoon tahini
- 2 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (optional)
- 1 tablespoon mellow white miso
- 1 tablespoon gluten-free tamari
- 1 garlic clove, minced
- 1 C pasta water (reserved from boiling pasta)
- fresh cracked black pepper, to taste
Instructions
- Bring a large pot of water to a boil with sea salt.
- In a dish mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, and garlic. Set aside.
- Once the water is at a rolling boil, add in brown rice pasta and cook for approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.
- Reserve 1 cup of pasta water right before draining. Then drain the pasta and peas. Do not rinse, and put the noodles back in the large pot.
- Add the sauce and a ½ cup of pasta water to start and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated, adding more pasta water as necessary to create a creamy consistency. Don't heat for longer than 2 to 3 minutes.
- Top with fresh cracked black pepper and serve immediately.
Notes
Find the Tinkyada Brown Rice Spirals used in this recipe.
