If you’re in the mood for creamy, you’re going to love this recipe.

I’ve been experimenting with very little oil and have concocted a fabulous way of eliminating it completely by cooking with Tahini.

Tahini is a butter made from ground sesame seeds. It’s delicious in Hummus and Babaganoush and is commonly used in the Middle-East, Greece, North Africa and Turkey and Iran. Tahini however is very high in fat so I wouldn’t eat this every day. However, it’s loaded with vitamins and minerals, most especially magnesium. This vital vitamin fights depression, has anti-inflammatory benefits, can help with migraines and reduce insulin resistance. It also boosts exercise performance.

Ingredients

1/2 punnet cherry tomatoes

2 cups of boiled spinach pasta/any pasta of your choice

1 punnet of button mushrooms, sliced into three

handful of sugar snap peas

fresh thyme, lightly chopped

1 tsp garlic

salt to taste

black pepper

1/4 cup of Tahini

Method

1. Skim 1 tbsp of oil from the top of your Tahini bottle and pour into a heated pan.

2. Add garlic and fresh thyme to the pan.

3. Add mushrooms and cook until it releases it’s juices.

4. Add 1/4 cup of Tahini to the pan.

5. Sprinkle salt and pepper, and add cherry tomatoes and pasta. Mix well.

6. Let the tomatoes soften slightly before adding the sugar snap peas.

7. Toss and serve with a fresh salad.