TAHINI PASTA WITH SUN-DRIED TOMATOES
This nut-free tahini pasta dish comes together in just 20 minutes! With fresh basil on top, it’s thick, creamy, vegan, and wonderful. This is the ideal weeknight meal dish by X2coupons!
You’ve been asking for creamy nut-free pasta sauces for a long time, and I’m now able to oblige! I was nervous about how tahini would taste in spaghetti, but it’s amazing! It’s a little nutty and goes great with sun-dried tomatoes.
This tahini spaghetti is made using tahini, which is a sesame paste if you’re unfamiliar. To put it another way, peanut butter is to peanuts what tahini is to sesame seeds! It’s a terrific healthy fat that’s somewhat nutty but not nut-like, and it makes a rich and creamy sauce.
A jar of sun-dried tomatoes in oil, onion, garlic, vegetarian broth, and basic spices like salt, pepper, and red pepper flakes are also required.
Before we get started, I should point out that not all tahini is made equal. My personal favorites are Soom Foods and the 365 from Whole Foods. Both are liquid and not as thick or dry as some other kinds.
Tahini Pasta: How to Make It
- Cook the pasta according to package directions in a large pot of salted water. When the pasta is done, drain it in a strainer in the sink; we’ll use the empty pot shortly.
- Chop the onion coarsely and place it in a pan with the oil.
- Cook for about 5 minutes, then add the garlic and cook for another 2-3 minutes.
- Blend the onion/garlic combined with the remaining ingredients in a blender until smooth.
- Begin with 1 cup of broth and add more as needed to get the proper consistency, which may vary depending on the kind of tahini used.
- Keep in mind that it will thicken as it cooks up with the spaghetti, so don’t make it too thick at first.
- Adjust the flavors as desired. I normally season with additional salt and black pepper. Place the sauce in the empty saucepan and warm over low heat. Allow thickening slightly before adding the cooked pasta.
- Enable it to boil for a few minutes to allow the flavors to mix. Garnish with fresh basil and red pepper flakes, if desired. Enjoy!
Pro Tip: Tahini can thicken strangely when combined with liquid, which is why I provide such a wide range of how much vegetarian broth to use. Begin with 1 cup and add more as required.
If the sauce is too thin, add 2 tsp cornstarch and return it to the pan to thicken before adding the noodles. If it’s too thick, simply add extra broth until it’s the consistency you want.
Suggestions for serving
This tahini pasta goes excellent with chicken, greens, broccoli, and peas. I like to add peas and kale into the pasta, allowing the leaves to wilt, then serve with grilled chicken on the side.
You can use chickpea-based pasta as a vegan option, but the sauce has enough of protein on its thanks to the tahini!
Does it last?
Yes! This spaghetti will last approximately 3 days in the fridge. To help it get lovely and creamy again, heat it on the burner with a splash of oil or vegetable broth.
If you use gluten-free spaghetti, it tends to harden as it sits, but I find that warming it up for a few minutes helps it soften again.
You’ll also enjoy…
- Pasta with Roasted Red Peppers in One Pot
- White Wine Cream Sauce with Red Pesto Pasta
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