Creamy Tahini Pasta

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Make creamy tahini pasta for dinner in only 30 minutes. The tahini gives this dish a warm flavor and creamy texture. The lemon balances the flavor. Zucchini and leeks add veggies and texture, and golden raisins add pops of sweetness.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch, Main Meal

Cuisine: Mediterranean, Middle Eastern

Diet:

Servings: people

Calories: 397kcal

Author: Ruth Grindeland

Equipment

1 Skillet
1 Colander
1 small mixing bowl
1 fork or small whip
1 Wooden spoon

Ingredients

Ingredients:

8 oz pasta of your choice - weight is based on dry pasta
1 medium zucchini - sliced into thin rounds
1 leek - thinly sliced, white and light green parts only
2 cloves garlic - minced
¼ cup golden raisins
salt and pepper to taste
1 chopped mint, parsley and lemon wedges - optional garnish

Lemon Tahini Sauce:

¼ cup tahini
2 tablespoons lemon - juice of one medium lemon
1 zest lemon
1 tablespoons olive oil
1-2 tablespoons sweetner - maple syrup, blue agave, or honey
water - added gradually to reach desired consistency
salt to taste

Instructions

Cook the Pasta

Make the pasta of your choice according to the package instructions. Reserve a cup of pasta water before draining.

Sauté the Vegetables

Heat one tablespoon of olive oil over low-medium heat in a large skillet. Add the zucchini and leeks and cook until they’re softened and lightly golden, about 5-7 minutes. Add the garlic and saute for another 1-2 minutes. Season with a pinch of salt while cooking.

Mix the Sauce

Whisk together tahini, lemon juice, lemon zest, olive oil, and sweetener (blue agave, maple syrup or honey. Add water slowly, 1 tablespoon, until the sauce is smooth and creamy.

Combine Everything

Add the cooked pasta, golden raisins, and lemon tahini sauce to the skillet with the vegetables. Toss to coat. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired thickness.
Note that the sauce will become creamier as it rests. You can see this in my photographs. The pasta in the skillet does not look creamy, but on the plate, it is. These were all taken from the same cook.

Serve

Top with chopped parsley or mint. Place lemon wedges on the side. You can sprinkle additional raisins for visual appeal.

Notes

Additions:

Add kale, spinach, or yellow squash to increase the vegetables in this recipe.

Diet Modifications

- Gluten-free: Use gluten-free pasta instead of a traditional flour one.

- Whole food plant-based (WFPB): Use whole wheat or bean pasta instead of flour pasta. Sauté the vegetables in vegetable broth instead of oil. When making the sauce, replace the two tablespoons of oil with one tablespoon of fresh lemon juice and one tablespoon of water.

How to Store and Reheat

- Store in the refrigerator in an airtight container for up to five days.

- I prefer tahini pasta straight from the fridge. The coolness brings out the flavor. If you prefer it to be warm, add a small amount of water, mix it with the pasta, and microwave for up to 60 seconds. The pasta should be served warm and not hot.

Nutrition