Spaghetti With Cheesy Tahini Sauce Recipes
SPAGHETTI WITH FOUR CHEESES
This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. -Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.
Nutrition Facts : Calories 470 calories, Fat 28g fat (17g saturated fat), Cholesterol 94mg cholesterol, Sodium 622mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
TAHINI PASTA
This vegan tahini pasta is creamy, delicious, and so easy to make for a quick, plant-based dinner or lunch.
Provided by Jennifer Bell
Categories Main Course
Time 17m
Number Of Ingredients 8
Steps:
- Begin cooking the pasta according to the package instructions.
- While the pasta is cooking, add the tahini, lemon juice, lemon zest, garlic, salt, and pepper to a bowl and mix well.
- When the pasta is almost done cooking, remove 1/2 cup of the cooking water, add it to the bowl with the tahini mixture, then whisk well.
- Once the pasta is cooked and drained, pour the tahini sauce over the pasta and mix to coat the pasta evenly with sauce.
- Garnish with some chopped fresh basil or parsley (optional).
- Makes 6 servings of tahini pasta.
Nutrition Facts : Calories 315 kcal, Carbohydrate 46 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Sodium 330 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPAGHETTI WITH TAHINI SAUCE
A twist on a classic, this vegan recipe uses tahini to increase the protein and add a nice mellowing nutty flavor to spaghetti sauce. It's really easy to make and very yummy. I like to make a batch for the week and take it for lunch; keeps well for several days in the fridge. I also use whatever pasta I have, and try to keep the whole-grain or sprouted varieties to increase the nutritional value even more. The ingredients reported here are direct from the book; I use 3 TBSP Tahnini and 6 oz Tomato paste, to make it slightly less nutty and more tomato-y. I got this recipe from the book "Vegan Cooking for Everyone" by Leah Leneman.
Provided by susaneitelman
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook the spaghetti.
- 2. Meanwhile, chop the onions and fry them in the oil in a saucepan for a few minutes until lightly browned.
- 3. Add the tahini and tomato paste and then the water (start with the smaller quantity and if the sauce is too thick, add the rest). Bring to a boil, stirring constantly until thickened. Stir in the yeast extract and add pepper to taste. Simmer, uncovered, for a few minutes.
- 4. When the spaghetti is tender, drain it and pour the sauce over it.
- Enjoy!
Nutrition Facts : Calories 423.4, Fat 18.4, SaturatedFat 2.5, Sodium 144.2, Carbohydrate 55.1, Fiber 4.7, Sugar 5.3, Protein 11.3
SPAGHETTI WITH CHEESY-TAHINI SAUCE
Make and share this Spaghetti with Cheesy-Tahini Sauce recipe from Food.com.
Provided by TishT
Categories Spaghetti
Time 23m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince garlic.
- Add Tahini, Garlic, Lemon Juice and water.
- Mix well (in a blender or food processor).
- Cook pasta.
- Add tahini sauce to pasta and garnish with nutritional yeast.
Nutrition Facts : Calories 123.2, Fat 9.6, SaturatedFat 1.4, Sodium 18.4, Carbohydrate 8.2, Fiber 2, Sugar 0.7, Protein 3.8
More about "spaghetti with cheesy tahini sauce recipes"
CREAMY LEMON TAHINI PASTA | BITES OF WELLNESS
From bitesofwellness.com
Estimated Reading Time 6 mins
- While pasta is cooking combine the tahini, water, lemon juice, garlic powder and salt in a blender until smooth.
- Preheat a skillet over medium heat for 2-3 minutes, Spray the skillet with non-stick (optional) and add the broccoli florets and peas to the skillet. Cook well 5-6 minutes.
ONE POT CHEESY TAHINI PASTA – HOLIC FOODS
From holicfoods.com
- 2. Heat cream on medium heat in a sauce pan until simmering. Add Tahiniholic, lemon juice, garlic powder, salt and pepper and parmesan. Mix well and cook until combined and creamy, add spinach and cook until wilted. Add pasta. Top with chili flakes if desired.
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Estimated Reading Time 4 mins
CHEESY KALE WITH TAHINI SAUCE - VERY VEGAN RECIPES
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TAHINI ALFREDO SPAGHETTI SQUASH - UP BEET KITCHEN
From upbeetkitchen.com
Estimated Reading Time 6 mins
- Preheat the oven to 400 degrees F. Place the chickpeas in a bowl. Drizzle with olive oil, then sprinkle with za’atar, salt, and pepper. Toss to coat and transfer onto a baking sheet. Roast the chickpeas for 25-30 minutes, until fragrant and lightly browned.
- (Depending on size of baking sheet you have, the number of squash you are cooking, you might be able to roast the squash at the same time as the chickpeas.)There are a few ways to do this, but the following is my preferred method, which I learned from this helpful post by Kathryne Taylor. First, slice the squash in half lengthwise. (Be very careful. Squash can be difficult to slice through.) Scoop out the seeds and discard or save to roast later, and brush each half with 3/4 of a teaspoon of oil. Sprinkle with salt and pepper, and place face-down on a parchment paper-lined baking sheet. Repeat with the remaining squash, and roast at 400 degrees F for 45-60 minutes, depending on how large your squash are. You’ll know that they are ready when the flesh is tender and you are able to use a fork to make “spaghetti” strands with it. Don’t worry about the starchy water that pools underneath the squash while it’s baking- the parchment paper makes for very easy cleanup.
- use a sturdy fork or spatula to flip them over to the right side up position and use a fork to make strands of spaghetti out of the flesh. Keep the “spaghetti” in the skin for a beautiful serving presentation- everyone gets their own “bowl!”
- Warm the oil in a small saucepan. Add the minced garlic and cook, stirring occasionally, until nicely browned and fragrant. Remove from the heat. In an upright blender, combine the tahini, lemon juice, salt, pepper, dijon, nutritional yeast, capers, water, and cooked garlic. Blend until smooth. The sauce will seem quite runny at this point, but this is normal. We are going to thicken it next.
MAC 'N' PEAS BOWLS WITH "CHEEZY" TAHINI SAUCE - FLORA & VINO
From floraandvino.com
Estimated Reading Time 5 mins
- Add halved tomatoes to baking sheet and bake for ~15 minutes, until they start to release their juice and shrivel. Remove from the oven and set aside.
- Meanwhile, add baby carrots and peeled potatoes to a pot and cover with filtered water. Bring to a boil and cook for 10-15 minutes, or until fork tender.
- While the vegetables are boiling, cook your pasta according to package instructions, strain, and set aside in a large bowl.
"CHEESY" TAHINI PASTA WITH BRUSSELS SPROUTS + CAPERS ...
From healthylittlevittles.com
Estimated Reading Time 3 mins
- Cut the ends off your brussels sprouts and then cut in half lengthwise. Place them on a baking sheet and spray with coconut oil, and sprinkle with salt + pepper. Roast in the oven for about 15-20 minutes, tossing occassionally
- Make your "parmesan cheese" (or alternatively you can purchase it) by blending all the ingredients in your food processor/blender until very fine. Store leftover "cheese" in a glass container in the fridge
VEGAN LEMON TAHINI BROCCOLINI PASTA DINNER - ZARDYPLANTS
From zardyplants.com
Estimated Reading Time 7 mins
- Start by filling a large pot of water with enough water to boil the pasta in (please consult the packaging on the pasta you chose). Bring water to a boil and cook pasta according to package directions. Drain when finished cooking.
- While pasta cooks, add garlic, tahini, nondairy milk, salt, black pepper, and the juice of just one of the lemons to the blender. Blend until smooth. Set aside.
- Make the broccolini by adding it to a rimmed skilled over medium high heat. Turn it on the dry skillet for 1 minute, letting it brown slightly.
- Then add about 1/2 cup of water and cover it, cooking it for about 5-7 minutes depending on how thick the stems are. When the broccolini is "al dente" or just shy of cooked, add the juice of the other lemon and toss them, then put the lid back on for 1-2 minutes. When the broccolini is cooked, set it aside.
TAHINI PASTA SKILLET WITH SWEET POTATO AND KALE • THE ...
From thecuriouschickpea.com
Estimated Reading Time 6 mins
- Cook pasta according to package directions to just shy of al dente, as you will finish it up on the skillet. Reserve ~1 cup of pasta water before draining pasta.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the sweet potato and a pinch of salt, and cook ~8 minutes, stirring occasionally, until it's starting to soften and golden in spots.
- Add the kale to the skillet along with a pinch of salt, and about 2 tablespoons of water and cook another 6-10 minutes, stirring occasionally, until sweet potato is soft and easily pierced with a fork and kale is wilted and tender.
- While the veggies are cooking, mix together the tahini sauce. In a small mixing bowl or large graduated measuring cup, whisk together all the sauce ingredients until smooth. Set aside until ready to use.
CREAMY TAHINI SPAGHETTI SQUASH WITH KALE - THE ROASTED ROOT
From theroastedroot.net
Estimated Reading Time 6 mins
- When the spaghetti squash is almost finished roasting, saute the vegetables and prepare the creamy tahini sauce (instructions below). To do so, heat the avocado oil in a large cast iron skillet (or skillet of choice) over medium heat. Add the broccoli, stir, and cover. Cook until broccoli turns bright green and begins to soften, about 3 minutes.
- Add the zucchini, stir, and cover again. Cook until zucchini has softened but is still al dente, about 2 to 3 minutes. Add the kale leaves, stir, and cover. Cook until kale has wilted, about 1 to 2 minutes.
- Once the spaghetti squash has finished roasting, allow it to cool enough to handle, then use a fork to release the "spaghetti" strands. Add the spaghetti squash to the skillet with the vegetables, along with your desired amount of sauce. Stir everything well to combine and continue cooking until any excess water has burned off. Taste for flavor and season with sea salt.
VEGAN GARLIC ALFREDO PASTA - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you're waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
15-MINUTE TOMATO TAHINI PASTA (VEGAN + GLUTEN-FREE) | THE ...
From thepeskyvegan.com
- Once you've prepared the ingredients, get your pasta cooking in some salted boiling water (follow package instructions). It usually takes around 10-12 minutes, which should give you time to cook the sauce.
- Heat the olive oil in a large pan and add the sliced onion. Fry gently on a medium heat for 3 minutes, stirring regularly.
- After a couple of minutes, add in the tinned tomatoes, dried herbs, and a pinch each of salt and pepper. Break the tomatoes apart thoroughly using a wooden spoon, then reduce the heat and simmer uncovered for 5 minutes, stirring occasionally.
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Estimated Reading Time 5 mins
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