Creamy Tahini Pasta Recipe
Make tahini pasta in just 30 minutes. Tahini adds warmth and creaminess, while golden raisins add pops of sweetness.
Servings: 4 people
Calories: 397kcal
Equipment
- 1 skillet
- 1 colander
- 1 small mixing bowl
- 1 fork or small whip
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 to 2 tablespoons sweetener, maple syrup, blue agave, or honey
- water, added gradually to reach the 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 1 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 to 7 minutes. Add the garlic and sauté 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.
Serve
- Top with chopped parsley or mint. Place lemon wedges on the side. Sprinkle additional raisins for visual appeal.
Notes
Additions:
- Add kale, spinach, or yellow squash to increase the vegetables in this recipe.
-
- 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.
-
- 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.
Nutrition
Calories: 397kcal | Carbohydrates: 62g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 19mg | Potassium: 460mg | Fiber: 4g | Sugar: 12g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg