Description
This Creamy Tahini Pasta with Lemon and Garlic is a comforting, flavorful dish perfect for a cozy night in. Featuring fettuccine coated in a luscious tahini-based sauce infused with garlic, onion, kale, and a touch of maple syrup, it offers a delightful balance of creamy, savory, and slightly sweet notes. Nutritional yeast adds a cheesy depth without dairy, while optional red pepper flakes provide a gentle heat. Served alongside crispy tofu, this vegan recipe is both hearty and nutritious, making it an excellent choice for a satisfying plant-based meal.
Ingredients
Scale
Pasta
- ½ lb fettuccine
Vegetables and Aromatics
- 2 tbsp extra virgin olive oil
- 9 large cloves garlic, minced
- 1 medium yellow onion, diced
- 2 cups chopped kale
Seasonings and Sauce
- 1 tsp fine salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast
- ½ cup tahini paste
- 1-2 tbsp pure maple syrup
- 1-2 cups reserved pasta water
- 1-2 pinches red pepper flakes (optional)
- Salt, to taste
Instructions
- Prepare the tofu: If you plan to add crispy tofu, prepare it first according to your chosen method to ensure it’s hot and ready to complement the pasta when served.
- Cook the fettuccine: Bring a large pot of water to a rolling boil and cook the fettuccine according to package instructions until al dente. Reserve about 2 cups of the pasta water before draining the noodles.
- Keep the pasta coated: If the pasta finishes cooking before the sauce is ready, drizzle it with a little olive oil to prevent sticking and keep it fresh.
- Sauté the veggies: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onions and minced garlic, sautéing until the onions become mostly translucent, about 5 minutes.
- Add the kale: Toss in the chopped kale with the onions and garlic. Stir well and allow the kale to wilt and absorb the flavors for 2 to 3 minutes.
- Combine the sauce ingredients: Stir in the salt, black pepper, nutritional yeast, tahini paste, pure maple syrup, and juice of one lemon. Mix thoroughly until the tahini coats the kale and creates a creamy sauce.
- Deglaze the pot: Pour in 1 cup of reserved pasta water to loosen the tahini and deglaze the pot, scraping any browned bits off the bottom to incorporate full flavor.
- Finish the pasta: Reduce heat to low and add the cooked fettuccine to the pot. Stir well to combine and evenly coat the pasta in the sauce. Adjust the consistency by gradually adding more reserved pasta water as needed.
- Garnish and serve: Sprinkle the pasta with red pepper flakes and additional salt to taste. Serve immediately alongside your prepared crispy tofu for a nourishing and delicious meal.
Notes
- Reserving pasta water is crucial as its starchiness helps emulsify and thicken the tahini sauce to the perfect consistency.
- Adjust the maple syrup amount to balance the tanginess of lemon and bitterness of tahini according to your sweetness preference.
- You can substitute kale with other leafy greens like spinach or Swiss chard if desired.
- For extra protein and texture, crispy tofu is a recommended accompaniment but is optional.
- If you prefer a spicier dish, increase the red pepper flakes incrementally.
