Tonight I experimented with a few different things and was quite pleased with the results. I don't eat refined wheat pasta and like to explore other options beyond whole wheat varieties. Soba noodles are one of my favorite alternatives. They're made from buckwheat which is actually not related to wheat at all. They're slightly more chewy and hearty than traditional wheat pasta.

To make this, I added in some chopped avocado, cherry tomatoes, and steamed summer squash. But what makes this pasta especially unique is the sesame tahini that I added for a sauce.

Sesame tahini is made from crushed sesame seeds. It's the equivalent of peanut butter to peanuts. Tahini is a main ingredient in hummus, but stands great on its own. Tahini's creamy texture made for a delicious and indulgent sauce for the pasta. Tahini is good source of maganese, calcium, magnesium, iron, vitamin B1, and omega-3 essential fatty acids. Just be warned: tahini, like nut butters, is quite high in fat and calories. However, I still strongly encouraging eating high-quality fats like those found in sesame seeds and nuts.

I also added a very small amount of olive oil and toasted sesame oil for extra flavor.

Enjoy your food,
Emily