Penne with Leeks, Artichokes, & Lentils

 Source: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/penne-artichokes-leeks-lentils/

(modified by Aimee)

• 12 oz. dry whole grain penne pasta
• Oil for frying
• 2 cups thinly sliced leeks
• 1 14-oz can artichoke hearts, large pieces halved
• 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
• 1/2 cup tahini
• 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon cracked black pepper
• ½ cup chopped fresh parsley
• Sea salt and freshly ground black pepper, to taste

1.  Cook pasta according to package directions.

2. In large pan, heat a little oil. Saute leeks 2-3 minutes. Stir in artichokes & lentils and heat through.

3. Place tahini in small saucepan and stir until smooth. Whisk in 1 cup water (or more for desired consistency). Stir in garlic, the juice of 2 lemons, and salt/pepper. Heat through.

4. Return pasta to the pot and stir in sauce, leek mixture, and parsley. Reheat gently if necessary. Season with salt and ground pepper.