why make this recipe
Tahini Pasta is an exciting and tasty dish that combines the rich creaminess of tahini with the heartiness of pasta and vegetables. It’s not just delicious; it’s also packed with nutrients. This recipe is simple to make, easy to prepare, and perfect for weeknight dinners or gatherings. Plus, it caters to various dietary preferences, making it a great meal for everyone.
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how to make Tahini Pasta
Ingredients:
- 8 ounces (227g) medium-sized ridged pasta, (such as cavatappi, fusilli, penne rigate, or casarecce)
- Kosher salt and freshly cracked black pepper
- 10 ounces (285g) of broccoli
- 1/3 (75g) cup tahini, well-stirred
- 1 tablespoon extra virgin olive oil
- 1 large lemon
- ½ teaspoon maple syrup (or agave nectar)
- Ice water to thin
- 2 ½ tablespoons extra virgin olive oil
- 1 large shallot, (thinly sliced)
- 4 garlic cloves, (thinly sliced)
- ½ to 1 teaspoon red pepper flakes (½ teaspoon is mild)
- 1 cup (16g) fresh basil leaves, (slivered)
- Reserved lemon zest
- Heaping ¼ teaspoon flaky sea salt
Directions:
- Begin by prepping the broccoli. Use a peeler to shave off the tough outer layer of the stalks. Slice off the bottom inch of the stalks and thinly cut them into coins. Cut the crowns into manageable florets.
- Cook the pasta. In a large saucepan, bring 8 cups (2.1L) of water to a boil. Once boiling, add a tablespoon of kosher salt. Add the pasta and cook according to the package instructions for al dente, stirring occasionally.
- About 3 minutes before the pasta is done, add the broccoli florets. Cook until the pasta is slightly undercooked and the broccoli is bright green and crisp-tender. Reserve 1 cup of pasta water, then drain the pasta and broccoli without rinsing them.
- While the water is boiling and pasta is cooking, make the sauce. Zest the lemon and then juice it. In a bowl, whisk together tahini, olive oil, 2 tablespoons of lemon juice, maple syrup, ½ teaspoon kosher salt, and a good amount of pepper. Add a pinch of lemon zest, saving the rest for later. Whisk until combined, then add ice water until the sauce is creamy but pourable (about 4 tablespoons).
- For the topping, mix slivered basil with reserved lemon zest and flaky sea salt.
- In a deep sauté pan, heat 2 ½ tablespoons of olive oil over medium-high heat. Add broccoli stems with some pinches of salt and cook for 2 minutes. Add shallots and garlic, cooking for another 2 to 4 minutes until golden. Add red pepper flakes and cook for 30 seconds.
- Assemble the pasta. Add cooked pasta and broccoli to the sauté pan with the tahini sauce and ¾ cup of reserved pasta water. Keep on medium-high heat and use tongs to toss everything together until the sauce clings to the pasta, about 2 minutes. Add more pasta water if necessary.
- Remove from heat. Stir in most of the basil topping and adjust seasonings with more salt, pepper, or lemon juice as desired. Garnish with the remaining topping just before serving.
how to serve Tahini Pasta
Serve your Tahini Pasta warm, with the fresh basil topping sprinkled over the dish. It pairs well with a side salad or some crusty bread to soak up any extra sauce.
how to store Tahini Pasta
To store, let the pasta cool before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to eat, reheat in a microwave or on the stove with a splash of water to loosen the sauce.
tips to make Tahini Pasta
- Make sure to adjust the amount of red pepper flakes to suit your spice preference.
- Feel free to add other vegetables, such as spinach or bell peppers, for extra flavor and nutrients.
- Always reserve some pasta water before draining; it helps to adjust the sauce’s consistency later on.
variation
For a different twist, try adding chickpeas or grilled chicken for added protein. You can also swap tahini for almond butter for a nuttier flavor or switch up the herbs in the topping.
FAQs
1. Can I make this recipe vegan?
Yes, this recipe is already vegan. All the ingredients used are plant-based.
2. What can I substitute for tahini?
If you don’t have tahini, you can try almond butter or sunflower seed butter as a substitute, though the flavor will be slightly different.
3. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Just make sure to thaw it and drain any excess water before adding it to the dish.
Tahini Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and nutritious pasta dish that combines tahini, vegetables, and herbs, perfect for weeknight dinners.
Ingredients
- 8 ounces (227g) medium-sized ridged pasta (such as cavatappi, fusilli, penne rigate, or casarecce)
- Kosher salt and freshly cracked black pepper
- 10 ounces (285g) of broccoli
- 1/3 cup (75g) tahini, well-stirred
- 1 tablespoon extra virgin olive oil
- 1 large lemon
- ½ teaspoon maple syrup (or agave nectar)
- Ice water to thin
- 2 ½ tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ to 1 teaspoon red pepper flakes
- 1 cup (16g) fresh basil leaves, slivered
- Reserved lemon zest
- Heaping ¼ teaspoon flaky sea salt
Instructions
- Prep the broccoli by shaving off the tough outer layer of the stalks, slicing the bottoms, and cutting the crowns into florets.
- Bring 8 cups of water to a boil in a large saucepan, add kosher salt, and cook pasta as per package instructions, stirring occasionally.
- About 3 minutes before the pasta is done, add broccoli florets. Cook until pasta is slightly undercooked and broccoli is bright green and crisp-tender.
- Reserve 1 cup of pasta water, then drain pasta and broccoli without rinsing.
- While the pasta is cooking, whisk together tahini, olive oil, 2 tablespoons of lemon juice, maple syrup, kosher salt, and pepper in a bowl. Add ice water until it reaches a creamy, pourable consistency.
- Mix slivered basil with reserved lemon zest and flaky sea salt for topping.
- Heat 2 ½ tablespoons of olive oil in a deep sauté pan over medium-high heat. Add broccoli stems and a pinch of salt and cook for 2 minutes.
- Add shallots and garlic to the pan and sauté for another 2 to 4 minutes until golden. Include red pepper flakes and cook for 30 more seconds.
- Combine cooked pasta and broccoli with the tahini sauce and ¾ cup of reserved pasta water in the sauté pan, tossing everything until the sauce clings to the pasta, about 2 minutes.
- Stir in most of the basil topping, adjusting seasonings as desired, and serve garnished with remaining topping.
Notes
Adjust red pepper flakes to suit your spice preference. Feel free to add other vegetables like spinach or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta, tahini, vegan, healthy, dinner
