Tahini Pasta

5 from 2 votes

A creamy, nutty, garlic lover's pasta that is vegan and dairy-free, but you could add your favorite proteins. It's also great with a variety of added veggies!

Course 30-minute meal, Main Course

Cuisine American, Middle Eastern

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 620kcal

Author Marlynn Schotland

Equipment

Ingredients

12 ounces pasta
1 Tablespoon extra virgin olive oil
3 garlic cloves, minced
¾ cup tahini
3 Tablespoons fresh lemon juice
¼ teaspoon red pepper flakes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1-2 cups reserved hot starchy pasta water
½ cup thinly sliced (chiffonade) basil
1 teaspoon lemon zest
2 teaspoons chopped parsley

Instructions

In a large pot, boil water and cook the pasta according to package directions.
Meanwhile, heat the olive oil in a large saucepan or large skillet over medium heat.
Add the garlic and sauté for 1 minute, just until the garlic is soft and fragrant.
Add the tahini, lemon juice, red pepper flakes, salt and pepper. Stir to combine.
Slowly and gradually add in the reserved hot starchy pasta water, stirring to combine with the sauce. Add just enough of the reserved pasta water to achieve your preferred level of thickness and creaminess for the sauce.
Add the pasta to the pan and gently toss to combine and coat the pasta with the sauce.
Sprinkle in the basil, lemon zest, and half of the parsley. Toss to combine. Serve immediately, with additional parsley as garnish as needed.

Notes

Makes enough for approximately 4-5 servings.

Storage: allow to cool, then store leftover pasta in an airtight container in the refrigerator for up to 2-3 days.

Reheat: to reheat, place in a microwave-safe bowl, add a tiny sprinkle of water over the pasta (maybe ½ teaspoon total), and microwave on high in 30-second intervals until heated through, tossing with a fork in-between intervals.

Nutrition