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Author Samah Dada


  • 1 box pasta of choice I recommend rotini, fusilli, or shells and I used @eatbanza chickpea pasta
  • 1 head broccoli
  • 1/2 red pepper
  • 1/2 yellow pepper
  • Celery chopped

For the sauce

  • Juice from one whole lemon
  • 4 tablespoons Tahini
  • 1 tablespoon olive oil
  • 1/2 tsp garlic fresh minced or powder will work
  • Salt pepper, chili flakes to taste
  • Warm water to thin


  1. Boil a pot of salted water and cook pasta as directed. In another bowl, boil water and blanch broccoli and peppers in the water for about 1 minute until slightly soft but still green. Transfer to a bowl of cold water to halt the cooking process. In a separate bowl, mix all ingredients for the sauce and add warm water to thin, as needed. Feel free to season with the salt, pepper, and chili more or less to your liking - it should be thick! Season your drained pasta with a bit of salt and pepper, and mix in the blanched veggies and the raw celery. Spoon in the sauce and stir to combine. You can also top with sundried tomatoes if you like! Refrigerate your pasta and serve chilled. It will keep for about 4-5 days in the fridge if it lasts that long. Enjoy!