tahini pasta sauce

A savory &amp; delicious pasta full of garlicky, lemony, tahini sauce &amp; brussels sprouts!

Vegan Brussel Sprout Tahini Pasta

tahini

water

lemon (juiced (about 2 Tbsp))

salt (add more or less depending on preference)

pepper

oz dried pasta (cooked according to package instructions)

Tablespoons vegan butter (42 grams)

shallots (finely chopped)

garlic (minced)

brussels sprouts

white wine

salt & pepper

parsley (optional garnish)

Cook the pasta according to the package instructions. Then, strain and set aside for later.

While the pasta is cooking, make the tahini sauce and cook the veggies.. To make the tahini sauce, add all of the sauce ingredients including the tahini, water, lemon, salt, and pepper to a blender or food processor and blend until smooth. While the sauce will be semi runny, it will thicken up as soon as you add it to the pasta later.

Next, add the vegan butter to a large sauce pan or skillet and heat until melted. Once the butter has melted, add in the shallots and garlic and saute for 2-3 minutes. Then, add in the shaved brussels sprouts and saute over medium heat another 8-10 minutes.

Once the brussels are cooked and beginning to crisp, add in the white wine, salt, and pepper. Stir everything together and cook over medium heat another 2 minutes.

As a final step, add in the cooked pasta and tahini sauce and mix everything together over low heat an additional 2-3 minutes. If your sauce is too thick, add in extra water. If it is too thin, just heat it a little longer until it thickens.

Serve with a garnish of optional fresh parsley and a lemon wedge. Enjoy!

https://content.jwplatform.com/videos/yA6zVCbf.mp4

This Vegan Brussel Sprout  Tahini Pasta is so delicious, creamy, and full of flavor! With just 10 simple ingredients, you can make a creamy tahini sauce mixed with flavorful garlic and shaved brussels sprouts for a vegan pasta ready in 30 minutes or less!

How to make Tahini Brussel Sprout Pasta

This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner the whole family will love.

Tahini Pasta

(227 grams) medium-sized ridged pasta, (such

salt and black pepper

broccoli

tahini, well-stirred*

extra virgin olive oil

lemon

maple syrup (or agave nectar)

Ice water

½ tablespoons extra virgin olive oil

shallot, (thinly sliced)

garlic cloves, (thinly sliced)

red pepper flakes ((½ teaspoon is mild))

(16 grams) fresh basil leaves, (slivered)

Heaping ¼ teaspoon flaky sea salt

Use a peeler to shave the outer fibrous layer of the broccoli stalks. Slice off the bottom inch or so of the stalk that is very tough. Then thinly slice the stalks  into coins and set aside. Cut the crowns into florets (not too big or too small).

Cook the pasta. Bring 8 cups (2.1L)** of water in a saucepan to a boil. Once the water is nearly boiling, add a tablespoon of kosher salt. Add the pasta, and once it returns to a boil, start the timer and cook according to the package’s minimum time for al dente pasta, stirring occasionally.

About 3 minutes before the pasta timer is done, add broccoli florets (not the stems). Cook until the pasta is barely al dente (a little undercooked is okay) and florets are crisp-tender and bright green. Scoop out 1 cup of pasta water, then drain the pasta and broccoli (do not rinse).

While the pasta water is heating up or pasta is cooking, make the sauce***. Zest the lemon with a microplane or citrus zester, then juice the lemon. In a small or medium bowl, whisk together the tahini, olive oil, 2 tablespoons of the lemon juice, maple syrup, ½ teaspoon kosher salt, and a generous amount of pepper. Add a pinch of the lemon zest but save the rest for topping. Whisk until the sauce is well-combined and thick. Stream in ice water and keep whisking until creamy but pourable (about 4 tablespoons).

Meanwhile, make the topping: combine the slivered basil with the reserved lemon zest and the flaky sea salt.

While the pasta is cooking, heat the 2 ½ tablespoons of olive oil in a deep sauté pan over medium-high heat. Once hot, add the broccoli stems with a few pinches of salt. Cook for 2 minutes, then add the shallots and garlic, and cook for another 2 to 4 minutes, until broccoli stems have some color and shallots are golden. Add the red pepper flakes and cook for 30 seconds.

Assemble the pasta. Add the hot cooked pasta and broccoli to the shallot-broccoli stem mixture, along with the tahini sauce and ¾ cup (180 mL) pasta water. Keep the pan over medium-high heat and use tongs to vigorously toss everything together, until the sauce is emulsified and clings to the pasta, and the pasta is al dente, about 2 minutes. If needed, add a bit more pasta water to bring everything together.****

Take the pasta off the heat. Stir in most of the basil topping and toss to coat. Taste, adding more salt or pepper to season and a bit of the remaining lemon juice, if desired. Just before serving, garnish with remaining topping.

This rich and creamy Tahini Pasta combines simple ingredients like garlic, lemon and fresh herbs to make the ultimate comfort meal ready in just 20 minutes.

yeast,

Italian seasoning

tsp yellow or white miso paste, optional

maple syrup

Salt and Pepper

lb pasta, I used rigatoni

shallot, sliced

garlic,

kale,

pasta water

parsley,

Basil leaves, sliced

Tahini Sauce

Mix the tahini, 1 tablespoon of olive oil, nutritional yeast, Italian seasoning, miso paste, lemon, maple syrup, and a good pinch of salt and pepper together until it starts to thicken. Slowly pour in the the iced cold water and whisk until no lumps remain in the sauce.

Pasta

Bring a pot of water to a boil and generously salt it. Once boiling add the pasta and cook according to package. Reserve some pasta water, then drain the pasta.

Assemble

To a large skillet heat the remaining olive oil then sauté your shallots until softened. Stir in the garlic and continue sauteing until fragrant. Add the kale and sauté until it has wilted. To the pan, add in the warm pasta, the tahini sauce and the reserved pasta water. Give the pasta a good mix to coat. Top with some minced parsley, fresh basil leaves, fresh cracked black pepper and salt and extra lemon zest before serving.

Easy, rich, and creamy vegan tahini pasta that’s nut-free, dairy-free, and can be gluten-free. The garlicky lemon tahini pasta sauce comes together quickly so it’s an excellent meatless vegan dinner to serve on busy evenings (you can have it ready in under 30 minutes!). Customize this quick vegan pasta dish by using the type of noodles you prefer or by adding crispy tofu, spinach, kale, mushrooms and more!

Creamy Tahini Pasta

300 g silken tofu ((roughly 1 ¼ cup when blended))

dairy-free milk

(90 grams) tahini

(11 grams) garlic ((peeled and chopped))

lemon juice

onion powder

garlic powder

salt

black pepper

parsley

Prepare pasta.

Boil pasta until it&#39;s al dente using the directions on the package. Drain and set aside.

Make sauce.

Add silken tofu, dairy-free milk, tahini, garlic, lemon juice, onion powder, garlic powder, ½ teaspoon of salt, and black pepper to a blender. Blend until the garlic has fully broken down and the mixture is completely smooth.

Heat sauce.

Place a large skillet over medium heat and pour the sauce into the skillet. Allow the sauce to warm up for a minute. Don&#39;t let it boil.

Adjust salt.

Turn the heat off, remove the skillet from the heat, and carefully taste the sauce. Adjust the salt, if needed.

Add pasta to sauce.

Add cooked pasta to the skillet and gently toss until all of the pasta is coated with the sauce.

Garnish.

Mix in and/or garnish with chopped fresh parsley, if desired. Serve immediately.

I made some modifications to the recipe, I put half of the tahini in added 1 tbn of sesame oil, and reduced the milk to 1/2 c. I also sauteed the garlic, and served it over brown rice. It was tasty. The texture was creamy and smooth. When I heated some of it up it curdled slightly.

Top 4 tahini pasta sauce recipes from across the web

The most viewed tahini pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Brussel Sprout Tahini Pasta

Tahini Pasta

Tahini Pasta

Creamy Tahini Pasta

Top 4 tahini pasta sauce recipes from across the web

The most viewed tahini pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Brussel Sprout Tahini Pasta

Tahini Pasta

Tahini Pasta

Creamy Tahini Pasta

The most viewed tahini pasta sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine