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Author:
Melissa Collins
This pasta sauce is extremely simple, paleo and very creamy. Feel free to add some fresh herbs to finish the dish.
In a bowl mix the tahini, non-dairy milk, lemon juice and lemon zest.
Cook your pasta in salted boiling water 2 minutes less than the indicated cooking time.
Drain the pasta but reserve ¼ cup cooking water.
Add the pasta back to the pot with the tahini mixture.
Cook on low heat, mixing well and add a little bit of water until you reach the desired texture.
