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Beetroot & chickpea pasta with a lemon tahini sauce

From http://dishingupthedirt.com/recipes/beet-chickpea-pasta-with-lemon-tahini-sauce/

Serves 4

vegetarian, dairy free, gluten free possible (use GF pasta)

Ingredients

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

Directions 

I didn't change anything from the original method, so head over to http://dishingupthedirt.com/recipes/beet-chickpea-pasta-with-lemon-tahini-sauce/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot & chickpea pasta with a lemon tahini sauce in bowls

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