ROASTED RED PEPPER TAHINI ALFREDO
¼ cup tahini
¼ cup almond milk
2 tbsp nutritional yeast
1 tsp garlic powder
2 tbsp olive oil
Juice of 1 lemon
1/2 can of Fire Roasted Tomatoes
1 cup Spinach
2 links Italian Chicken Sausage
chopped parsley for garnish, if desired
Crushed Red Pepper
Cook Banza Pasta according to package directions, in generously-salted water.
Chop sausage links and sauté in a pan over medium-low heat.
Meanwhile, mix together tahini, almond milk, nutritional yeast, garlic powder, and lemon juice for alfredo sauce. Strain pasta, reserving a ½ cup of pasta cooking water.
Add pasta, tahini sauce, spinach and tomatoes to skillet with cooked sausage warm over low and toss well using pasta water to thin the sauce as needed.
Serve topped with chopped parsley, crushed red pepper and Parmesan (if desired).