Dishing Up the Dirt

Beet & Chickpea Pasta with Lemon Tahini Sauce

This post is going to be short and sweet. As deadlines approach for the cookbook I’m trying to post on the blog as much as I can but things have gotten a little out of sorts this past week. The good news is that in two weeks I should be back to my regular Monday, Wednesday and Friday posts. Until then, things are going to be a little random! Hang with me will ya?

This pasta dish is just what our bodies have been craving after taste testing too many recipes for the cookbook in one week. This meal manages to feel indulgent while still being light yet filling. The beets are roasted and tossed with pasta, chickpeas and a zesty lemon tahini sauce. Sprinkled with toasted almonds, parsley and some crushed red pepper flakes and dinner is served! I hope you all love this meal as much as we do. Paired with a glass of white wine and this is the kind of home cooked meal I can get used to all winter long! I hope you all enjoy this simple dinner as much as we do.

Cheer from Tumbleweed!

Beet & Chickpea Pasta with Lemon Tahini Sauce

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

Pasta
  • 4 medium sized beets, washed and sliced into 1/2 inch pieces
  • 2 Tablespoons olive oil
  • pinch of salt and pepper
  • 8 ounces penne pasta
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/4 cup lightly toasted almonds, roughly chopped
  • 1/2 cup parsley, minced
  • salt and pepper to taste
  • pinch of crushed red pepper flakes for serving
Tahini Sauce
  • 1/4 cup tahini
  • 1 large clove of garlic, minced
  • 1/2 cup water + additional to thin if necessary
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon cayenne pepper
  • 1 Tablespoon minced parsley
  • salt and pepper to taste

Preparation

  1. Preheat the oven to 425F. Toss the beets with the oil and pinch of salt and pepper. Place on a prepared baking sheet. Roast in the oven until tender. About 20 minutes. Toss beets halfway through cooking.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain and return pasta to the pan.
  3. While pasta cooks prepare your sauce. Combine all the ingredients and whisk until smooth and creamy. This works best with an immersion blender or small food processor for the creamiest texture. Add more water to thin if necessary. Taste test and adjust flavors as necessary.
  4. To the pan with the pasta add the chickpeas. Drizzle in half of the sauce and toss until well combined. Continue to add more sauce, while tossing the pasta, until everything is evenly coated. Add the almonds and parsley and season to taste with additional salt, pepper and crushed red pepper flakes. Divide between plates or bowls and enjoy.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply

20 thoughts on “Beet & Chickpea Pasta with Lemon Tahini Sauce

  1. Ethan W. says:

    Sweet! Been looking for a different twist with the pasta. I am going to try it with Italian egg pasta, to see the result.

  2. Jean Husson says:

    Thought about you and the infamous Beetza! yesterday as I was peeling some beets for my salad. Take care. We will all survive as you finish things up.

  3. Beth Rapp says:

    Thanks for posting this even though you’re schedule is crazy! Looks amazing, definitely making this weekend!!

  4. Jeanette says:

    love BEETS – this will be a first with pasta – looking forward to it

    and yes – hanging in with you!!

  5. andrea – the union of beet and chickpea (and beet and lemon!) are both insanely delicious. lovely dish – and i absolutely cannot wait to be able to hold a hard copy of your story and work. you are admired. xo

  6. Lauren C says:

    This look yummy, as all your recipes do! Hang in there during the final stretch of work for your cookbook. I sneaked a peek at your instagram and saw the photo of sauces. I’m looking forward to having your sauce recipes all in one place 🙂 Always takes a recipe to the next level! Have a great weekend!

  7. Beth says:

    My husband and I are going to make this for Valentine’s Day dinner. Love your creativity!

  8. emmajane says:

    I’ve got to try this tonight! Perfect Valentines dinner aha! X

    What a vegan eats in a day over on –
    hailandharmony.blogspot.ie
    // BLOGLOVIN

  9. Jean says:

    Look wonderful! Thank you for posting even though you are so busy. Looking forward to your book!

  10. Bradley says:

    Do you peel the beets first?

    1. Andrea says:

      I don’t typically peel my beets. I hope this is helpful. Enjoy the dish.

  11. Hannah says:

    How would it be to use maple syrup instead of honey?

    1. Andrea says:

      It’d be just fine!

  12. Oh my! I am always looking for new ways to incorporate beets into everything! Can’t wait to try this 🙂

  13. Adrienne says:

    I just made this and it is out of control ahhhhmazing! As with all of your recipes! I am always looking to your blog for inspiration in the kitchen! Thanks for keeping it so real!

  14. Nickie says:

    Hi! This looks and sounds amazing! Did you happen to refrigerate it and eat it as leftovers? Trying to decide if I make the whole batch or half it. Thank you!

  15. Tricia says:

    At first glance, I thought it was done with Chickpea pasta. I think i’ll try it like that!! I can do without the white flour. Thank you..

  16. Ania says:

    Perfect combinantion!

  17. Erika says:

    This was delicious and quite a hit among some vegan friends!

    1. Andrea says:

      so happy you loved it!

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