Cucumber Spaghetti (vegan/oil-free/WFPB)

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Servings	Active Time	Total Time	Calories
2	5 min	10 min	636

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Ingredients:

• 8 oz. dry whole wheat spaghetti
• 3 Persian Cucumbers, chopped into half circle chunks
• 2 cloves of garlic, sliced thinly
• 1 small serrano chile, sliced thinly
• 1 tsp caraway seeds
• 1/4 cup fresh dill, chopped
• 3 tbsp tahini
• 2 tbsp light soy sauce
• 1 tbsp seasoned rice wine vinegar
• Schichimi tagorashi and sesame seeds for garnish 
• kosher salt

Instructions:

1. Bring pot of 2 quarts of water salted with 2 tsp of kosher salt to boil and cook pasta according to package instructions. Reserve water if the pasta finishes cooking and you drain it before the rest of the steps are completed.
2. Toast the caraway seeds in a dry saute pan until fragrant. Add a few tablespoons of water, vegetable stock or cooking wine to prevent burning.
3. Add garlic and serrano, cook for 2 minutes on high heat.
4. Add cucumbers and a dash of kosher salt and cook for 3-4 minutes on high heat.
5. Add tahini, soy sauce and vinegar and stir to combine.
6. As pasta approaches al dente, transfer the noodles to the saute pan with tongs, and add about 1/2 cup of the pasta water along with it.
7. Stir in the pasta, agitating the pan thus bringing the pasta water and tahini together in an emulsion.
8. Turn off heat and fold in fresh dill. Garnish with schichimi tagorashi and sesame seeds. Serve immediately.