HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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An easy, healthy weeknight recipe! Gluten-free pasta gets tossed with sauteéd kale, onion, and peas in a creamy, vegan tahini sauce infused with red pepper flakes. Top with vegan parmesan cheese!
My current new-ish obsession is tahini! I mean, what the heck, I’ve been missing out you guys! There’s SOOO much you can do with it, it’s nuts! (or seeds!) I often use it as a salad dressing base and have recently discovered that it’s also a great pasta sauce base! It’s neutral enough that it’s easily paired with other flavors and generally goes with everything. I mean, you can even make caramel sauce from it… mind. blown!
What’s fantastic about this pasta dish is you have a creamy + delectable sauce in practically no time at all. This recipe only takes about 20 minutes to prepare, yep, that’s all. I generally don’t like spicy food, mostly because I am weak and can’t tolerate it, haha, but I actually really like the heat created from the red pepper flakes. If you prefer, you can leave them out and it will still be super yummy. So, go buy some tahini and seriously devote a day to experimenting with it. You’ll be pleasantly surprised… I’ll save you a seat on the tahini train (wink).
** Recipe is adapted from Contentedness Cooking
** Vegan Parmesan Cheese is from Minimalist Baker