Spaghetti With Tahini Sauce Recipes
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
PASTA WITH VEGGIES IN A TAHINI AND YOGURT SAUCE
A creamy garlic sauce and a medley of vegetables served over egg noodles make a superb one dish meal. Of course if you were looking for something a little more elaborate, a Greek salad, thick slabs of feta cheese, and warm pita bread are wonderful accompaniments.
Provided by Bob Cody
Categories World Cuisine Recipes European Greek
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook noodles in a large pot of boiling water until al dente. Drain.
- Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
- In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 61.4 g, Cholesterol 68 mg, Fat 18.3 g, Fiber 4.9 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 46.7 mg, Sugar 5 g
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
TAHINI NOODLES
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions.
- In a bowl, whisk together the sesame paste, water, soy sauce, lemon juice, honey, grated ginger, garlic, and crushed red pepper flakes until smooth.
- Drain the cooked noodles and toss with the tahini sauce. Top with the sliced scallions and sesame seeds.
Nutrition Facts : Calories 273 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, Sodium 312 mg, Sugar 2 g, Fat 16 g, ServingSize 4 Servings, UnsaturatedFat 0 g
TAHINI SAUCE
Have you ever wondered how they make that awesome tahini sauce at the Mediterranean restaurants? Then this recipe is for you! Super easy and it tastes just as good. Serve with your favorite falafel sandwich or chicken shawarma!
Provided by Reem Chavez
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well. If not using immediately, place in a sealed container and refrigerate until use.
Nutrition Facts : Calories 48 calories, Carbohydrate 5.5 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 84.1 mg, Sugar 4.4 g
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- Start cooking the water for the pasta. Speed up the process by using hot water from the tap or boiling from the kettle. When it boils, add salt generously. Cook pasta according to the packet’s instructions, it should be al dente, not mushy. Drain and reserve about ½ cup cooking water (you will not need it all, use as required). (Note)
- When the pasta is almost ready whisk the tahini, lemon juice, garlic, chili, some salt, and pepper. The sauce will seize at first. Slowly add some of the reserved cooking water, about 5-6 tablespoons or enough to thin the sauce a little.
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- Bring the water to a boil. Add the pasta and cook according to directions on box (about 7 minutes).
- 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.
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- Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
- While pasta is cooking, prepare the sauce. Heat olive oil in a very large skillet over medium heat and cook garlic until just fragrant, 30 seconds or so (be careful not to burn the garlic or it will be bitter). Turn off the heat and transfer the garlic along with the remaining oil in your blender.
- Add tahini, lemon juice, water, almond milk, and salt to the blender. Pulse until you get a super smooth and creamy sauce, scraping the side of the blender with a spatula as needed.
- When the pasta is done cooking, drain it in a colander and return it immediately to the skillet you used to cook the garlic. Pour sauce over and toss thoroughly to coat the pasta. Taste and adjust salt if needed. Serve immediately.
CREAMY SUN-DRIED TOMATO TAHINI PASTA - EAT WITH CLARITY
From eatwithclarity.com
Ratings 10Total Time 25 minsCategory PastaCalories 500 per serving
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. When the pasta is done cooking, leave it in the colander in the sink, we'll use the empty pot in a second.
- Saute for about 5 minutes, then add in the garlic and continue to saute, about 2-3 more minutes.
- Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth. Start with 1 1/2 cup of broth and add more as needed to reach your desired consistency, it will depend on the brand of tahini you used. It will also thicken when it heats up with the pasta, so keep that mind, you don't want it to start off too thick.
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From upbeetkitchen.com
Cuisine MediterraneanCategory LunchServings 6Total Time 1 hr 10 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.
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- Roast the spaghetti squash (follow these instructions if you're new to roasting spaghetti squash).
- 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.
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