Whatever vegetables you like (mushrooms, eggplant, etc.)
1-2 cups cooked chicken breast, cubed (optional)*
SAUCE:
2 cloves garlic, minced
1 TBSP olive oil
1 TBSP apple cider vinegar
¼ cup tahini
Juice of 1 lemon
½ tsp. garlic powder
½ tsp. black pepper
Pinch of red pepper flakes
3-4 TBSP ice cold water
Instructions
Heat a large pot of water over medium heat and bring to a boil. Add pasta and cook until tender. When done, drain and set aside.
Pasta: Heat 1 TBSP olive oil in a large skillet over medium heat. Add vegetables and saute until tender and cooked through. Turn off heat and stir in the cooked chicken. Set aside.
Sauce: Heat 1 TBSP oil in a skillet. Saute garlic until fragrant. Turn off heat and add remaining ingredients. Add ice cold water, 1 TBSP at a time, and stir until it becomes a sauce-like consistency.
Add veggie/chicken mixture to sauce, and then stir in cooked pasta.
Notes
*Omit to make this a vegetarian option
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/02/pasta-with-garlic-tahini-sauce/