Creamy Tahini Pasta

So, I don't normally use tahini in pasta recipes but I wanted something a little different. Actually I've never used tahini in pasta before now! I tried it out and I really liked it! It's garlicky, smoky and creamy just like I love a good pasta to be!
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I use brown rice pasta with this creamy, smoky tahini sauce and it is just SO good. A simple and super flavorful meal that comes together in about only 20 minutes. And you can totally swap out whatever veggies you want! Enjoy!

INGREDIENTS:

• 16 oz box pasta, I use GF brown rice
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp smoked paprika
• 2 cups chopped mushrooms
• 1 cup fresh or frozen peas
• 1 cup pasta water
• 1/2 cup tahini
• 1/2 cup vegetable broth + 2 Tbsp for sauteing
• 2 Tbsp lemon juice
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast (optional)

Directions

1. In a large pot, boil pasta in salted water according to package directions.
2. While the pasta is cooking, prepare the veggies and sauce.
   
3. If using frozen peas, steam or boil peas until soft. Set aside.
   
4. In a large pan, over medium-high heat, sauté the onion in a splash of veggie broth for a couple minutes until translucent.
   
5. Add garlic, dried basil and smoked paprika. Sauté for a few minutes until the garlic and onion are fragrant.
   
6. Add the mushrooms and ½ cup of the pasta water to the pan. Sauté the mushrooms with the onion and garlic until they are cooked. About 7 minutes.
7. Add an additional 1/2 cup of the pasta water, tahini, veggie broth, lemon juice, salt, pepper and optional nutritional yeast to the pan. Stir well and allow to cook for another 5 minutes.
8. Add the pasta to the pan and toss the pasta in the veggies and tahini sauce. Enjoy!