Fettuccine with Lemon Cream Sauce (Dairy-Free) - The Acne Nutritionist Maria Marlowe
Brighten your meal with fettuccine and lemon cream sauce, made dairy-free with tahini. Perfect for a healthy, summery side.
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Ingredients
- 1 box Mung Bean Fettucine
- 4-6 cups baby arugula
- 1-2 cups frozen peas (optional)
- 6 Tbsp. tahini
- 2 lemon (zest 1 lemon, divide it in half, set aside. Then, juice both lemons (should yield about 6 Tbsp. juice))
- 2 Tbsp. water
- ¼ tsp. unrefined salt (real, pink, or Celtic salt) (or more to taste)
- black pepper (to taste)
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