10-Minute Tahini Pasta

Print Recipe

No ratings yet

This 10-Minute Tahini Pasta is creamy, simple to make, and a great option for a busy weeknight dinner.

Prep Time2

Cook Time8

Total Time10

Course: Dinner

Cuisine: American, European, Middle Eastern

Servings: people

Calories: 514kcal

Author: Emily Roz

Ingredients

150 g pasta I used spirali
3 tablespoon tahini make sure to stir the tahini jar before to reduce bitterness
2 tablespoon lemon juice fresh is best
1 zest of a lemon
½ teaspoon salt maldon salt is my favourite
½ teaspoon sugar or maple syrup
3 garlic cloves minced

Garnish

5 g fresh parsley finely chopped

Additional ingredients you can add

100 g canned chickpeas add these in when frying the garlic
150 g kale add in when frying the garlic
½ teaspoon chilli flakes garnish with the parsley

Instructions

Place a pan of salted boiling water on medium heat and add in the pasta. Cook according to packet instructions, then drain and set aside drizzled with some olive oil so the pasta doesn't stick together.
Meanwhile, place a skillet/frying pan on low heat and drizzle in some olive oil. Once hot, add in the minced garlic and fry on low heat for a couple of minutes. This is when you could add in the chickpeas and kale!
Meanwhile, combine the tahini, lemon zest, lemon juice, salt, sugar, and a few tablespoons of the pasta water in a bowl and mix until smooth.
Transfer the tahini pasta sauce into the garlic frying pan and stir to combine. Add some more pasta water if the sauce is too thick.
Once the pasta is cooked, add to your tahini sauce and combine thoroughly. Taste and season with more salt, sugar, or lemon juice.
Divide between two bowls and top with finely chopped parsley. Enjoy!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Storage: leave any tahini pasta leftovers to cool, then store in an airtight container and into the fridge for up to 3 days.

Freezing: you can totally freeze this. Once again, just leave to cool, then store in airtight containers (don't forget to label with the date and contents), and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: one thing I hate about reheating pasta is that the sauce becomes so dry. So, to avoid that with this pasta tahini recipe, place the pasta in a saucepan and either make some more tahini sauce, or add in some vegetable stock, chicken stock, or milk...I'm talking around 100 ml. Heat up the pasta on low heat, and stir frequently. The liquid should gently thicken and create a thick and creamy sauce.

Nutrition