Ingredients
- 1 1/2 tsps Extra Virgin Olive Oil
- 1 Leeks (small, sliced)
- 2 Garlic (clove, minced)
- 4 ozs Rigatoni (uncooked)
- 3 1/3 cups Vegetable Broth
- Sea Salt & Black Pepper (to taste)
- 3 tbsps Tahini
- 1/2 Lemon (juiced)
- 1 tbsp Parsley (chopped)
Directions
- Heat the oil in a pan over medium heat. Add the leeks and sauté for about 10 minutes or until soft and slightly browned, stirring frequently.
- Add the garlic and cook for another minute. Add the rigatoni, broth, salt, and pepper. Stir and cover the pan with a lid. Turn the heat down to low and simmer for 20 to 25 minutes or until al dente. Stir the pasta a few times as it cooks.
- Add the tahini and stir. Simmer for two to three minutes uncovered. Remove from the heat and stir in the lemon juice.
- Top the pasta with parsley. Adjust the seasoning to your taste and enjoy!