Step 1

Make the pasta of your choice according to the package instructions. Reserve a cup of pasta water before draining.

Step 2

Heat one tablespoon of olive oil over low-medium heat in a large skillet. Add the zucchini and leeks and cook until they’re softened and lightly golden, about 5-7 minutes. Add the garlic and saute for another 1-2 minutes. Season with a pinch of salt while cooking.

Step 3

Whisk together tahini, lemon juice, lemon zest, olive oil, and sweetener (blue agave, maple syrup or honey. Add water slowly, 1 tablespoon, until the sauce is smooth and creamy.

Step 4

Add the cooked pasta, golden raisins, and lemon tahini sauce to the skillet with the vegetables. Toss to coat. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired thickness. Note that the sauce will become creamier as it rests. You can see this in my photographs. The pasta in the skillet does not look creamy, but on the plate, it is. These were all taken from the same cook.

Step 5

Top with chopped parsley or mint. Place lemon wedges on the side. You can sprinkle additional raisins for visual appeal.