20 minutes or less

What You’ll Need:

1 1/2 cups brown rice, quinoa or chickpea pasta

1 head cauliflower, broken into florets

½ pound baby spinach

For the sauce:

½ c tahini

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

1 clove garlic

1 tsp onion powder

1 tsp black pepper

1 ½ tsp sea salt

Juice of 1 small lemon

For serving:

Sesame seeds

Cover cauliflower florets with water in a large pot. Add a pinch of salt. Cover and bring to a boil. Once the water is a boiling, add pasta directly to the pot with the cauliflower & cook according to package instructions.

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 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. Sprinkle with sesame

seeds & dive in!

Serves 2.