Lemon & Tahini Rotini

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



In large pot of boiling salted water, cook pasta for 5 minutes. Add broccoli; cook until pasta is al dente, 3 to 5 minutes. Reserving 1/2 cup of cooking liquid, drain well.

Meanwhile, in large deep skillet, heat oil over medium heat; cook shallots, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring often, for 2 minutes. Mix in reserved cooking liquid, tahini, lemon zest and juice until smooth. Season with salt and pepper.

Add pasta and broccoli to skillet; mix gently to coat well. Divide pasta among plates; garnish with sprinkle of walnuts and Vegan Parmesan.

Vegan Parmesan

In food processor, pulse 1/3 cup cashews, almonds or walnuts until mixture resembles fine bread crumbs. Mix in 2 tbsp nutritional yeast, and 1/2 tsp each salt and garlic salt. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 weeks.)

Makes about 3/4 cup.


Did You Know

Nutritional yeast, an inactive yeast rich in vitamins—especially vitamin B—minerals and protein, is also dairy- and gluten-free. Its cheesy, nutty flavour is unique. Nutritional yeast comes in flakes and can be found in health food stores or the natural food aisle in many supermarkets.

Nutritional facts PER SERVING: about

  • Calories 620
  • Total fat 23 g
  • Saturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 250 mg
  • Total carbohydrate 83 g
  • Fibre 8 g
  • Sugars 4 g
  • Protein 20 g
  • Iron 6 mg
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Lunch & Dinner

Lemon & Tahini Rotini