INGREDIENTS:
FOR THE PASTA:
1 (1 pound/500 g) package of pasta, any shape or variety you like
Garnish: chopped fresh parsley or basil, red pepper flakes or chili crisp, toasted sesame seeds or pine nuts, lemon zest, etc.
FOR THE TAHINI SAUCE:
1/2 cup tahini
1/4 cup nutritional yeast
3 tablespoons fresh lemon juice (about juice of 1 lemon)
2 tablespoons extra virgin olive oil or avocado oil
2 tablespoons apple cider vinegar
2 tablespoons tamari or soy sauce
1 teaspoon maple syrup, optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 – 1/2 cup water (quantity will depend on how thick tahini is)
salt and pepper, to taste
INSTRUCTIONS
Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Make sure to reserve about 1 cup of the pasta cooking water before draining the pasta.
Make tahini sauce: While the pasta is cooking, whisk together the tahini sauce ingredients in a bowl until smooth and creamy (or use a blender or food processor). Add just enough of the water to form a smooth and creamy sauce (amount will depend on thickness of tahini used).
Combine: Toss the drained pasta together with the tahini sauce to evenly coat. Gradually add some of the reserved pasta water until you have a creamy, silky sauce coating the pasta.
Garnish and enjoy: Serve the pasta immediately (the sauce will thicken as it cools). Garnish and enjoy!
NOTES
Tahini: Tahini is a smooth creamy paste made from ground sesame seeds. Choose one with a creamy, silky smooth texture (not dry or thick) that isn’t too bitter. This is the base of the sauce so you want to use a tasty one.
Reserve some pasta water: Don’t forget to scoop out about 1 cup of the pasta water right before draining it. Adding a bit of starchy pasta water when mixing the cooked pasta with the tahini sauce is the secret to a creamy luscious sauce.
Customize it: Use this recipe as a base and add to it as you like. A few ideas include adding roasted, grilled or sauteed veggies, adding sun dried tomatoes, roasted red peppers or artichoke hearts, adding a protein (tofu or tempeh to keep it vegan/vegetarian, otherwise chicken, salmon or shrimp also pair well) or getting creative with garnishes. Serve it as a main or a side dish.
Make a double batch of the tahini sauce! It stores well in the fridge for a couple weeks and is also delicious drizzled over grilled or roasted veggies, rice bowls or nourish bowls. Can also be used as a salad dressing or sandwich/wrap spread.
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