for the tahini and roasted red pepper sauce:
- 1/4 + 2 tbsp c tahini
- 2 tbsp extra virgin olive oil
- 3 roasted red peppers, skins and seeds removed if roasting yourself
- 3 cloves of garlic
- 1 tbsp white miso paste
- 1/4 c nutritional yeast
- 3/4 tsp fine sea salt
- 1 tbsp cornstarch
- 1/2 c water
for the breadcrumbs:
- 1 tbsp olive oil
- 1 cup panko breadcrumbs (check ingredients- some contain milk!)
- 2 finely minced garlic cloves
- 2 tbsp fresh thyme leaves or 1/2 tsp dried thyme
to assemble the pasta:
- al dente cooked rigatoni (from 16 oz dry pasta)
- 1/4 reserved pasta water
- your prepared tahini and roasted red pepper sauce
- your prepared breadcrumbs