Tahini Noodles + Spicy Turmeric Oil

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

A super easy go to meal to get done after a busy day. You can make this gluten-free by using any GF pastas available. Wide flat rice noodles would work too! I call for broccoli and green beans. But I also throw whatever I have in the vegetable crisper onto the roasting pans. I challenge you to come up with your own vegetables to choose from.

Ingredients

1 pound of mixed vegetables, broccoli, cauliflower, green beans
1 tablespoon olive oil
salt and pepper
1/4 cup tahini
one lemon
8 ounces dried whole wheat fettuccini; or gluten free pasta of your choice

Spicy Turmeric Oil

2- inch segment of ginger, peeled and grated
1 teaspoon turmeric powder
3 tablespoons seeds (blend of sesame and hemp)
2 tablespoons crushed red pepper flakes (you can use chili powder if you don’t like it too spicy)
2 tablespoons hot (you can do sweet if you don’t want it too spicy) paprika
2 tablespoons toasted sesame oil
6 tablespoons avocado oil
2 tablespoons sake (or mirin)
1 tablespoon brown sugar
2 tablespoons white or chickpea miso

Chef Tips

I like the rice noodles from Lotus Foods.

The turmeric oil will keep for 2-3 weeks.

Preparation

Step 1

Preheat the oven to 450F. Toss the vegetables with the olive oil, and season with salt and pepper. Arrange in a single layer across two baking sheets, and roast until deeply golden, about 15-20 minutes. Flip with a spatula once or twice along the way. Remove and set aside.

Step 2 (for the spicy turmeric oil)

Combine the ginger, turmeric, seeds, red pepper flakes, and paprika with the sesame and avocado oil in a small saucepan over very medium-low heat; 1 minute. Stir constantly , remove from heat and add the sake, brown sugar, and miso. Return to heat, and allow the flavors to combine, stirring constantly for another thirty seconds or so. Allow to cool.

Step 3

While your vegetables are roasting, cook your noodles in a large pot of well-salted water, per package instructions. While your noodles are cooking; whisk the tahini with 1/2 cup warm water (steal from your pasta water). Season generously with salt, pepper, lemon zest and a juice of a lemon. It should taste bright and delicious. Drain the noodles, and toss on a large platter with the tahini sauce.

Step 3

Serve topped with the roasted vegetables, a drizzle of the spicy turmeric oil, and any of the bonus ingredients you might have on hand.