Ingredients
12 oz penne pasta
1 cup shelled edamame, frozen
1 small red onion
4 garlic cloves
1 (15 oz) can chickpeas, rinsed and drained
1 cup silken tofu
2 tbsp tahini
2 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1/2 cup water
Instructions
Boil 8 cups salted water in a large pot over high heat.
Submerge penne pasta and cook according to package directions for al dente (typically 7–9 minutes). Strain and plunge into ice water; squeeze out excess moisture.
In a food processor, blend silken tofu with tahini, lemon juice, and olive oil until smooth.
Add 1/2 cup water while blending to achieve desired consistency; season with salt and pepper.
In a large bowl, toss cooled pasta with blanched edamame, caramelized red onion, minced garlic, and chickpeas.
Drizzle with 3/4 of the dressing, reserving 1/4 cup for serving adjustments. Toss until coated.
Notes
Chill pasta completely for best texture.
Add reserved dressing before serving for optimal coating.
Use canned chickpeas for convenience.
Store in the refrigerator for up to 36 hours.
Optional: Add grilled halal chicken or roasted vegetables for heartier meals.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling, Tossing
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg