Tahini Pasta With Lemon and Garlic
Creamy tahini pasta with lemon and garlic is a flavorful and easy weeknight dinner. This healthy recipe is made with a handful of simple ingredients and is dairy free, gluten free, nut free, and vegan.
Ingredients
- 12 ounces ridged pasta such as fusilli, rigatoni, or cavatappi
- ⅓ cup runny tahini
- zest of 1 large lemon reserved for later
- 3 tablespoons lemon juice
- 1 ½ teaspoons maple syrup
- ½ teaspoon garlic powder
- 1 cup reserved pasta water see notes
Serving
- reserved lemon zest
- handful of fresh basil leaves or parsley
- optional add-ins such as sautéed vegetables or cooked protein see notes for ideas
Instructions
- Salt a large pot of water and bring to a boil. Cook the pasta al dente according to package instructions. Reserve one cup of pasta water before draining.
- In a small bowl, add the tahini, lemon juice, maple syrup, garlic powder, and 1/2 cup of the reserved pasta water. Whisk to combine, adding more water as needed until you've reached your desired consistency. Season with salt and black pepper, to taste.
- Pour over pasta and serve with the reserved lemon zest, fresh basil leaves, and any optional add-ins.
Notes
Instead of reserved pasta water: you can also use warm water if you forget to reserve some before you drain the pasta or if you use gluten-free pasta and the cooked water isn't very starchy.
Storage: Store the cooked pasta in an airtight container separately from the creamy lemon tahini sauce in the fridge for 3-4 days.