Creamy Tahini Pasta With Lemon and Garlic
Looking for a not-so-average pasta dish that's a flavour-packed delight but won't keep you tied up in the kitchen? Say hello to our Creamy Tahini Pasta recipe! This dish is all about the magic of a velvety tahini sauce laced with lemon and aromatic garlic, perfectly coating each strand of spaghetti. Ready in just 20 minutes this simple recipe is here to redefine your pasta game without the fuss.
Ingredients
- 200 g spaghetti or linguini pasta
- 150 g tenderstem broccoli thinly sliced lengthways, see photos above
- 120 g light tahini
- 60 ml lemon juice from about 1.5 large lemons
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 90-110 ml cold water
- 1 tablespoon olive oil
- 2 garlic cloves thinly sliced
Instructions
- Cook the pasta in a large pot of salted water following instructions on the packet, keeping the pasta al dente. About 2 minutes before the pasta is cooked, add the thinly sliced broccoli into the pan. Make sure to save about 120ml of starchy pasta water before draining it.
- In the meantime, place the tahini, lemon juice and zest and salt in a small bowl and whisk to combine. Gradually trickle in cold water, until you have a thin purable sauce (you may not need all the water depending on how thick your tahini paste is).
- Heat olive oil in a large frying pan over low-medium heat. Add the garlic and cook for about 1 minute, but don't let it brown too much.
- Pour in the tahini sauce and stir until the sauce has warmed through.
- Add the cooked pasta into the sauce and toss to combine, adding some reserved starchy water to losen the sauce. Season with extra salt and black pepper, if required.
- Divide the pasta with tahini sauce between plates and scatter the lemon zest and fresh herbs on top.
Video
Nutrition
Calories: 790kcalCarbohydrates: 98gProtein: 26gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 13gSodium: 1213mgPotassium: 785mgFiber: 9gSugar: 5gVitamin A: 2406IUVitamin C: 54mgCalcium: 165mgIron: 5mg
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