Tahini Rotini with Broccoli and Lemon

Submitted by Carolin (from: Vegan Planet by Robin Robertson)

• 2 large garlic cloves

• 1 cup cooked chickpeas

• 1/4 cup tahini

• juice and zest of 1 lemon

• 2 tbsp soy sauce

• 1/8 tsp cayenne

• 1 cup vegetable broth, heated

• 1 pound rotini

• 2 cups broccoli florets

• 2 tbsp roasted sesame seeds

In a food processor, combine garlic, chickpeas, tahini, lemon juice, soy sauce, and cayenne and process until smooth. Stir in broth and keep warm.

Cook rotini according to package directions. Add broccoli during last 5 minutes of cooking. Drain pasta and broccoli. Toss with sauce, sprinkle with lemon zest and sesame seeds.

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