20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

1/2 pound baby spinach

1 (12-14oz) jar/can artichoke hearts in water, chopped

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

For serving:

Sesame seeds

Cook pasta in a medium-large pot & according to pasta 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.

Serves 2.