Why Make This Recipe
Tahini pasta is a delightful and simple dish that brings together the creaminess of tahini with bright lemon and fresh veggies. It’s a perfect meal for weeknights or cozy weekends. The combination of pasta and broccoli, tossed in a light tahini sauce, makes for a comforting and nutritious option. Plus, it’s vegetarian and can be easily adjusted to fit your dietary needs.
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How to Make Tahini Pasta
Ingredients
- 8 ounces medium-sized ridged pasta (such as cavatappi, fusilli, penne rigate, or casarecce)
- Kosher salt and freshly cracked black pepper
- 10 ounces of broccoli
- 1/3 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
- 1 cup fresh basil leaves, slivered
- Reserved lemon zest
- Heaping ¼ teaspoon flaky sea salt
Directions
- Prepare the broccoli by shaving the fibrous layer of the stalks and cutting the crowns into florets.
- Cook the pasta in boiling salted water until al dente, adding the broccoli florets in the last 3 minutes of cooking. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk together tahini, olive oil, lemon juice, maple syrup, salt, and pepper. Thin with ice water until creamy.
- In a sauté pan, heat olive oil and cook broccoli stems, shallots, and garlic until golden. Add red pepper flakes.
- Combine cooked pasta, broccoli, and tahini sauce in the pan, using pasta water to adjust consistency. Toss well.
- Stir in most of the basil topping and season to taste.
- Serve garnished with remaining basil topping and lemon zest.
How to Serve Tahini Pasta
Serve the tahini pasta warm, with a sprinkle of extra basil and lemon zest on top. It makes a wonderful main dish, but you can also pair it with a light salad or some crusty bread for a more filling meal.
How to Store Tahini Pasta
Store any leftover tahini pasta in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. When reheating, you may need to add a splash of water to loosen the sauce.
Tips to Make Tahini Pasta
- Make sure to stir the tahini well before using to get an even texture.
- Adjust the quantity of red pepper flakes according to your spice preference.
- If you don’t have fresh basil, you can substitute it with other greens like arugula or spinach.
Variation
You can add protein to this dish by including grilled chicken, chickpeas, or tofu. Feel free to change up the vegetables as well. Spinach, asparagus, or zucchini would work great!
FAQs
1. Can I use other types of pasta?
Yes, you can use any medium-sized ridged pasta you prefer.
2. Is tahini pasta gluten-free?
To make it gluten-free, use gluten-free pasta.
3. Can I make this dish vegan?
Yes, this recipe is already vegan as it doesn’t include any animal products!
Tahini Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful and simple tahini pasta dish combined with broccoli, bright lemon, and fresh veggies, perfect for weeknights or cozy weekends.
Ingredients
- 8 ounces medium-sized ridged pasta (such as cavatappi, fusilli, penne rigate, or casarecce)
- Kosher salt and freshly cracked black pepper
- 10 ounces of broccoli
- 1/3 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
- 1 cup fresh basil leaves, slivered
- Reserved lemon zest
- Heaping ¼ teaspoon flaky sea salt
Instructions
- Prepare the broccoli by shaving the fibrous layer of the stalks and cutting the crowns into florets.
- Cook the pasta in boiling salted water until al dente, adding the broccoli florets in the last 3 minutes of cooking. Reserve 1 cup of pasta water before draining.
- In a bowl, whisk together tahini, olive oil, lemon juice, maple syrup, salt, and pepper. Thin with ice water until creamy.
- In a sauté pan, heat olive oil and cook broccoli stems, shallots, and garlic until golden. Add red pepper flakes.
- Combine cooked pasta, broccoli, and tahini sauce in the pan, using pasta water to adjust consistency. Toss well.
- Stir in most of the basil topping and season to taste.
- Serve garnished with remaining basil topping and lemon zest.
Notes
Make sure to stir the tahini well before using for an even texture. Adjust the quantity of red pepper flakes according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tahini pasta, vegetarian pasta, healthy pasta
