Tahini Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 as a main
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Calories
338 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Tahini Pasta
Description
This recipe begins by preparing broccoli, shaving tough outer stalk layers and slicing the stalks into coins, then separating the crowns into florets. Pasta is cooked al dente in salted boiling water, with broccoli florets added near the end to retain a crisp-tender texture and bright green color. A portion of pasta water is reserved to thin the sauce.
The tahini sauce combines well-stirred, runny tahini with lemon juice, maple syrup, and olive oil, offering a balance of nutty richness, citrus acidity, and subtle sweetness. Shallots and garlic are thinly sliced and cooked with red pepper flakes to introduce mild heat and aromatic depth. The pasta, broccoli, and shallot mixture are combined with the tahini sauce, adjusting consistency with reserved pasta water.
The dish is served topped with fresh slivered basil, lemon zest, and flaky sea salt, adding herbaceous freshness, bright citrus notes, and a delicate salty crunch. This combination results in a textured, flavorful pasta meal that balances creamy, tangy, and mildly spicy elements.
Using a smooth, runny tahini is important for texture, with recommended brands noted. The sauce can be prepared days in advance and stored refrigerated. Adding canned chickpeas or white beans alongside the broccoli and shallots can add protein and heartiness.
Ingredients
- 8 ounces ridged pasta such as cavatappi, fusilli, penne rigate, or casarecce, medium-sized
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
- 10 ounces broccoli
- 1/3 tahini well-stirred
- 1 tablespoon extra virgin olive oil
- 1 lemon large
- ½ teaspoon maple syrup or agave nectar
- water ice, to thin
- 2 ½ tablespoons extra virgin olive oil
- 1 shallot thinly sliced, large
- 4 garlic thinly sliced, cloves
- ½ to 1 teaspoon red pepper flakes (½ teaspoon is mild)
Topping
- 1 cup basil slivered, fresh leaves
- lemon zest reserved
- sea salt heaping 1/4 teaspoon, flaky
Instructions
- 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.
Notes
- Use smooth, runny tahini varieties such as Soom Foods or Beirut Tahini for best sauce texture.
- The tahini sauce can be made 3 to 4 days ahead and refrigerated to develop flavors.
- Adding canned chickpeas or white beans with the broccoli and shallots increases protein and texture.
- Use about 10 cups of water for bulkier pasta shapes, ensuring enough cooking liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a main
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 33mg | 1% |
| Potassium | 428mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 73mg | 81% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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