Creamy Sesame Linguine


Creamy Sesame Linguine

Cook Time: 25 MINUTES


  • 1 box Banza linguine
  • 2 tablespoons smooth almond butter (can sub for any nut butter)
  • 1 tablespoon tahini
  • 2 tablespoons soy sauce (can sub with GF tamari)
  • 2 tablespoons toasted sesame oil
  • 1/2" knob of fresh ginger, peeled and grated or finely chopped
  • 2 teaspoons honey
  • Juice of 2 limes, plus wedges for serving
  • 4 scallions, thinly sliced crosswise on a diagonal, whites and light greens kept separate from dark greens
  • 2 medium carrots, peeled then shaved into long strands with a vegetable peeler
  • 3 cups shredded cabbage (or coleslaw mix)
  • 2 tablespoons sesame seeds
  • 1/2 cup cilantro, roughly chopped
  1. Make Sauce: Bring a large pot of salted water to a boil. In a large bowl, whisk together almond butter, tahini, soy sauce, sesame oil, ginger, honey, juice of 2 limes and 1 tbsp water. Set aside until Step 3. 
  2. Cook Banza: Add Banza to boiling water and cook according to package instructions.
  3. Saute Vegetables: Heat 1 tbsp of neutral oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens, carrots, and cabbage. Cook until vegetables begin to soften, 8-10 minutes.
  4. Finish Pasta: Add Banza, vegetables, scallion dark greens, cilantro and sesame seeds to bowl with dressing. Serve with lime wedges for squeezing over. Enjoy!