20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

2 c frozen, shelled green peas

½ pound baby spinach

For the sauce:

½ c tahini

½ c warm filtered water (more as needed for desired consistency)

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 ½ tsp sea salt

Juice of 1 small lemon

Sesame seeds

Bring a large pot of lightly salted water to a boil for the pasta. Use a larger pot than you think you need— you’ll use that water later!

Add pasta & peas in a medium-large pot & cook according to pasta package instructions. Peas are just along for the ride ;)

Place spinach & in a large colander & set in the sink for now.

Next, make the alfredo sauce by combining sauce ingredients in a small food processor or blender. Set aside.

Drain pasta & peas SLOWLY over spinach. Allow to sit for 2-3 minutes to flash cook greens.

Pour contents of colander back into the pasta pot, add alfredo & toss evenly. Divide into 2 bowls, sprinkle with sesame seeds and enjoy!

Serves 2.