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Creamy Tahini Pasta with Lemon and Garlic Recipe

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4.3 from 10 reviews

This Creamy Tahini Pasta with Lemon and Garlic is a vibrant, flavorful vegan dish combining tender fettuccine with a luscious tahini-based sauce, brightened by fresh lemon juice and zest, and enriched with sautéed garlic, onions, and nutrient-packed kale. The sauce is creamy without dairy, complemented by the subtle umami of nutritional yeast and a touch of sweetness from maple syrup. Optional crispy tofu adds a delightful texture contrast, making this meal hearty and delicious for any pasta lover seeking a plant-based option.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • ½ lb fettuccine (or pasta of choice)

Sauce and Vegetables

  • 2 tbsp extra virgin olive oil
  • 9 large cloves of garlic, minced (about ⅓ cup)
  • 1 medium yellow onion, diced (about 1-1 ½ cups)
  • 2 cups chopped kale (Tuscan or lacinato varieties)
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 2 tbsp nutritional yeast
  • ½ cup tahini paste
  • 1-2 tbsp pure maple syrup (to taste)
  • Juice and zest of ½ a lemon (to taste)
  • 1-2 cups reserved pasta water
  • 1-2 pinches red pepper flakes (optional, highly recommended)
  • Salt (to taste)

Optional Topping

  • 1 recipe Thank You Berry Much’s Flavorful Crispy Tofu (optional)

Instructions

  1. Prepare Crispy Tofu (Optional): Follow the instructions from the Thank You Berry Much’s Flavorful Crispy Tofu recipe to prepare the tofu if using as a topping for added texture and protein.
  2. Cook the Pasta: Boil the fettuccine according to the package instructions until al dente. Reserve about 2 cups of the pasta cooking water before draining the pasta. If pasta finishes cooking before the sauce is ready, toss with a drizzle of olive oil to prevent sticking.
  3. Sauté Aromatics: Heat a large stockpot or Dutch oven over medium heat. Add olive oil, then sauté the diced onions and minced garlic until the onions are mostly translucent and fragrant, about 3-5 minutes.
  4. Add and Wilt the Kale: Stir in the chopped kale, cooking until just wilted, about 2-3 minutes.
  5. Combine Sauce Ingredients: Add salt, black pepper, nutritional yeast, tahini paste, maple syrup, and lemon juice and zest. Stir thoroughly to coat the kale and create a creamy mixture.
  6. Deglaze with Pasta Water: Pour in 1 cup of the reserved pasta water to deglaze the pot and loosen the tahini sauce to a smooth consistency.
  7. Mix Pasta and Sauce: Reduce the heat to low, add the cooked pasta to the sauce, and toss or stir well to coat evenly. Add additional pasta water gradually as needed to reach your preferred sauce consistency.
  8. Season and Serve: Adjust seasoning by adding salt to taste and sprinkle with red pepper flakes for a bit of heat. Top with the optional crispy tofu if desired and serve immediately.

Notes

  • Save some pasta water to adjust sauce thickness easily and help the sauce stick to the pasta.
  • The recipe is naturally vegan and gluten-free when using gluten-free pasta.
  • Adjust maple syrup quantity depending on your preferred balance of savory and sweetness.
  • Use Tuscan (lacinato) kale for a milder flavor and better texture compatibility.
  • Crispy tofu adds protein and a crunchy texture, great for a heartier meal but can be omitted for a simpler dish.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Plant-Based, Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/creamy-tahini-pasta-with-lemon-and-garlic-recipe/