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Parve
Easy
1 Hour
Diets 
You know those times you can’t decide if you should serve another starch or a salad? Well, I have the answer for you — serve this. You have the starch and salad together in one, and now everyone will be
happy.
When the Middle East meets Asia, magic is made. The nuttiness of the tahini and umami of the soy complement each other perfectly.
1 medium zucchini, cut in half-moons
1 yellow squash, cut in half-moons
1 16-ounce (450-gram) container white stuffing mushrooms, cubed
2 tablespoons Tuscanini Olive Oil
2 teaspoons kosher salt
1 teaspoon pepper
16 ounces (450-grams) Gefen Angel Hair Pasta, cooked in salted water according to package instructions
1/2 cup Soy-Tahini Dressing (recipe follows), divided
1/4 cup crispy fried onions
1/2 cup raw tahini
4 cloves garlic, or 4 cubes Gefen Frozen Garlic
2 tablespoons Glicks Soy Sauce
1/4 cup Tuscanini Olive Oil
2 tablespoons lime juice
1 teaspoon kosher salt
1/4–1/2 cup cold water
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and set aside.
Combine zucchini, yellow squash, mushrooms, oil, salt, and pepper in a large bowl. Toss well and place in a single layer onto prepared baking sheet. Bake for 45 minutes or until slightly brown. Remove and allow to cool slightly.
Place the cooked pasta into a serving bowl and toss with half the dressing. Top with cooked vegetables and crispy fried onions. Drizzle with the remaining dressing and serve.
Place all ingredients except water in a food processor. Blend on low, slowly adding the water. (For a thicker consistency, add less water. It also depends on what brand tahini you’re using.)
Once smooth, raise the processor to high speed and blend for an additional minute.
Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.
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