Gluten Free & Dairy Free Pasta Primavera

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​I came across pasta made with chickpea flour last week. It has a slightly different texture to pasta, but was much nicer than the normal gluten free pasta now found in markets and restaurants. Here is my version of a pasta primavera, no cream, butter, wheat or gluten!

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Ingredients:

• 1 Package of chickpea pasta boiled (about 8-10 minutes)
• Drain and let cool because the pasta goes soft very fast

Veggies:

• 2 courgettes
• 1 shallot
• 1 red pepper 1 yellow
• 1 cup of chopped green beans

Chop all veggies about the same size. Remove the tips of the green beans and cut them in half. Stir fry in a pan of olive oil under medium heat until they are soft. Add herbs for flavor. 

Herbs:

• 1 tsp oregano
• 1 tsp thyme
• 1/2 cup fresh basil leaves roughly chopped
• Salt & pepper

Sauce:

• 3 cups of cauliflower (about 1 head of cauliflower)
• 1 3/4 cups of oat milk
• 5 tbsp tahini
• 2 cloves of garlic
• 1/3 cup chopped cashews
• 1 lemon squeezed
• 1/4 cup water (optional)

Chop the cauliflower into small bits, remove the hard stems. Cook in a pan with low heat. Add the oat milk, tahini, and lemon. Chop the garlic and cashews and add to the pan stirring. Make sure this mixture doesn't boil. When the cauliflower is soft, use the hand blender to mix into a smooth sauce. If the sauce is too thick, you can add 1/4 cup of water. 

Combine all of the ingredients together in a large bowl. Serve warm and garnish with fresh basil.