Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Rice Fettucini With Coconut Tahini Sauce
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- #96533
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
12 ounces brown rice fettuccini or Pad Thai noodles
1 can (14 ounce size) coconut milk
1/2 cup tahini
2 teaspoons soy sauce, or to taste
1 teaspoon agave nectar
OR
1/2 teaspoon sugar (optional, but it creates a subtle flavor balance)
2 tablespoons gomasio
cilantro or Italian parsley for garnish (optional)
directions
In a large pot of salted water, cook fettucini according to package directions, about 15 minutes. Drain and rinse with cool water.
In a blender or food processor combine coconut milk, tahini, soy sauce, and agave or sugar, if using. Blend until smooth.
Pour mixture into a large skillet and cook over medium-high heat, stirring frequently, until hot and bubbling. Remove from heat, add cooked pasta and toss gently to coat pasta with sauce.
Serve sprinkled with gomasio and/or chopped cilantro or parsley.
added by
mileycyrus
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
August 16, 2011
Wow, this is a great dairy-free, gluten-free recipe. My husband liked it so much, he said he felt guilty eating it. "Why is it so creamy?" he said. The recipe has a sort of Fetuccini Alfredo consistency, which is what I was craving but can't eat because of the dairy products. I made a double recipe and added zucchini from our garden and chicken stock. Next time I make this, I will add fresh garlic. Thanks Miley :0) or whoever you are. Simple and healthy.