Description
This Creamy Tahini Pasta with Lemon and Garlic is a vibrant, plant-based dish that combines the rich, nutty flavor of tahini with bright lemon, savory garlic, and tender kale. Tossed with fettuccine and enhanced with nutritional yeast and a touch of sweetness from maple syrup, this recipe creates a luscious, dairy-free sauce perfect for a quick yet elegant weeknight meal. Optional crispy tofu adds a delightful texture contrast and extra protein, making it a satisfying vegan entree.
Ingredients
Pasta
- ½ lb fettuccine (half a standard package, or pasta of choice)
Sauce and Vegetables
- 2 tbsp extra virgin olive oil
- 9 large cloves of garlic, minced (about ⅓ cup)
- 1 medium yellow onion, diced (about 1 to 1½ cups)
- 2 cups chopped kale (Tuscan or lacinato varieties work best)
- 1 tsp fine salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast
- ½ cup tahini paste
- 1-2 tbsp pure maple syrup (to taste, or substitute agave nectar)
- Juice and zest of ½ a lemon (to taste)
- 1-2 cups reserved pasta water
- 1-2 pinches red pepper flakes (highly recommended)
- Salt (to taste)
Optional Protein
- 1 recipe Thank You Berry Much’s Flavorful Crispy Tofu
Instructions
- Prepare the Tofu: Follow the instructions for Thank You Berry Much’s Flavorful Crispy Tofu recipe to make the tofu if using. Set aside once cooked.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 2 cups of the pasta water. Drain the pasta and, if it finishes before the sauce is ready, toss it with a drizzle of olive oil to prevent sticking.
- Sauté Aromatics: Heat a large stockpot or Dutch oven over medium heat. Add the 2 tablespoons of olive oil, diced onions, and minced garlic. Sauté until the onions become mostly translucent and fragrant, about 3-5 minutes.
- Add Kale: Stir in the chopped kale and cook until it begins to wilt, about 2-3 minutes.
- Build the Sauce: Add salt, black pepper, nutritional yeast, tahini paste, maple syrup, and lemon juice and zest to the pot. Stir vigorously to combine and ensure the tahini coats all the kale evenly.
- Deglaze with Pasta Water: Pour in 1 cup of the reserved pasta water to deglaze the pot and loosen the tahini sauce, stirring well to incorporate.
- Combine Pasta and Sauce: Reduce the heat to low, add the cooked pasta to the pot, and toss to coat evenly with the sauce. Add additional reserved pasta water a little at a time to reach your desired sauce consistency.
- Finishing Touches: Season with additional salt to taste and sprinkle with red pepper flakes. Serve with the prepared crispy tofu on top if desired.
Notes
- Reserving pasta water is key to adjusting the sauce consistency to make it creamy without it becoming too thick or dry.
- Adjust the amount of lemon juice and maple syrup according to your taste preference for balanced tanginess and sweetness.
- Kale varieties such as Tuscan or lacinato work best due to their mild flavor and tender texture.
- For a gluten-free version, substitute the fettuccine with gluten-free pasta.
- The tofu is optional but adds a nutritious protein element and a crispy texture contrast to the creamy pasta.
- Use nutritional yeast for a cheesy, umami flavor while keeping the dish vegan.
- Storing leftovers in an airtight container in the refrigerator is recommended; reheat gently with a splash of water to restore sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Plant-Based, American-Inspired
