{One Pot} Creamy Pretty Pink Tahini Pasta with spinach and zucchini. Finished in a pot in 20 minutes.
If you happen to have some delicious sauce left over from the awesome oven-baked cauliflower with Pretty Pink Tahina sauce, this creamy Pretty Pink Tahina Pasta with spinach and zucchini is the absolute blast-on leftover recipe. And if not, then you just make yourself fast the Sößchen. Either way, the pink pasta-luck with vegetables and a touch of chili is done in a whopping 20 minutes. The fact that it is cooked in a single pot may make rinse-off muffle really happy.
What do you say - are you Team Pink as well?
And here comes the recipe for One Pott Creamy Pretty Pink Tahina Pasta with spinach and Zucchini
400 g linguine (or other long-favorite noodles)
1/2 recipe Pretty Pinks Tahina sauce, about 400 ml
1 tbsp olive oil
1 red chili pepper, gutted and in rings
250 g fresh spinach , well washed
300g yellow zucchini, with the spiral cutter *
cut into long strips salt & pepper
The noodles in boil a large pot of salt water according to the package instructions. Skim off and store 1-2 tablespoons of cooking water, then drain the noodles into a sieve.
Heat the olive oil in the same saucepan and fry the chili pepper for 1-2 minutes. Then add the boiled noodles together with 1 ladle of cooking water. Add the Pretty Pink Tahina sauce, the spinach and half the zucchini Zoodles and stir well. Simmer for 3-4 minutes until the spinach collapses. If the noodles are not creamy enough, add some cooking water.
Season with salt and pepper. Serve on plates, sprinkle with the remaining zucchini zoodles and serve.
