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
- 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.
- Cook Banza: Add Banza to boiling water and cook according to package instructions.
- 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.
- Finish Pasta: Add Banza, vegetables, scallion dark greens, cilantro and sesame seeds to bowl with dressing. Serve with lime wedges for squeezing over. Enjoy!