6-Ingredient Creamy Tahini Pasta
This 6-ingredient tahini pasta is creamy and savoury, and comes together in 20 minutes! Perfect on its own or with veggies mixed in for an easy weeknight dinner.
Servings: 2 people
Calories: 420kcal
Ingredients
- 7 oz your favourite pasta (200g)
- 3 tablespoon tahini
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 lemon, zested
- 1 tablespoon nutritional yeast
- ½-¾ teaspoon salt
- Pinch of red pepper flakes (optional)
- basil leaves, to decorate
Instructions
- Boil pasta as per package instructions. When cooked, scoop out 1 cup cooking water, before rinsing and draining.
- While pasta cooks, make sauce. In a small bowl, whisk together tahini, garlic, olive oil, lemon zest, nutritional yeast, salt and (if using) red pepper flakes.
- Warm a large pot or skillet on medium-low heat. Add sauce and ½ cup reserved pasta water. Cook while stirring constantly until water has been absorbed (1-2 minutes).
- Stir in ¼ cup more of pasta water, and cook sauce for another 1-2 minutes until smooth. (If it looks too thick, add a splash of remaining pasta water - otherwise discard it.)
- Stir pasta and basil leaves into sauce, and divide between bowls. Decorate with extra basil leaves and chili flakes, if desired.
Notes
Tahini - Use a good quality smooth, roasted tahini. I don't recommend raw because it can be quite bitter.
Pasta - Use gluten free if needed or chickpea or lentil pasta to increase protein content.
Reserve more pasta water than needed. Reserve 1 cup of pasta water (even though you'll likely only need ¾ cup) so you can thin your sauce out if needed.
Keep stirring while sauce cooks! This will help it absorb the pasta water and thicken into a smooth sauce.
Storage - Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 420kcal | Carbohydrates: 39g | Protein: 13g | Fat: 27.5g | Saturated Fat: 3.3g | Sodium: 9870mg | Potassium: 15mg | Fiber: 3.5g | Sugar: 10.5g | Calcium: 36mg | Iron: 1mg