Pasta with Chinese Tahini Sauce

Do you remember your first vegetarian cookbook? One of my first ones if not the first one for me was Paulette Mitchell’s The 15-Minute Gourmet: Vegetarian. I was a student at San Francisco State University at the time and picked it up at the bookstore there. It ended up being my go to book when I first became vegetarian. My copy is covered in stains from use. While not vegan, it has a few recipes that I still use that are vegan. It’s perfect for people that aren’t that in to cooking, need quick-cooking meals and don’t want to run around town looking for special¬†ingredients.

The Pasta with Chinese Tahini Sauce is one of those fall back meals for me. The ingredients keep well so you can push off cooking it another week if need be without anything spoiling. And it is done in the time it takes for the pasta to cook. It went well with leftover cabbage crunch from the potluck and gomashio sprinkled on top.