Beet & Chickpea Pasta with Lemon Tahini Sauce

This post is going to be short and sweet. As deadlines approach for the cookbook I’m trying to post on the blog as much as I can but things have gotten a little out of sorts this past week. The good news is that in two weeks I should be back to my regular Monday, Wednesday and Friday posts. Until then, things are going to be a little random! Hang with me will ya?

This pasta dish is just what our bodies have been craving after taste testing too many recipes for the cookbook in one week. This meal manages to feel indulgent while still being light yet filling. The beets are roasted and tossed with pasta, chickpeas and a zesty lemon tahini sauce. Sprinkled with toasted almonds, parsley and some crushed red pepper flakes and dinner is served! I hope you all love this meal as much as we do. Paired with a glass of white wine and this is the kind of home cooked meal I can get used to all winter long! I hope you all enjoy this simple dinner as much as we do.

Cheer from Tumbleweed!

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