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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.
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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.