Description
This Creamy Tahini Pasta with lemon, garlic, and kale is a quick and hearty dish that boasts an incredibly creamy texture thanks to tahini paste. Ready in about 30 minutes, it’s a flavorful pasta recipe enhanced with sautéed garlic and onions, nutritious kale, and bright lemon zest. Optionally, crispy tofu can be added for extra protein and crunch, along with a spicy kick from red pepper flakes, making it a satisfying vegan meal perfect for weeknight dinners.
Ingredients
Pasta
- ½ lb fettuccine, half a standard package, or pasta of choice
Sauce
- 2 tbsp extra virgin olive oil
- 9 large cloves of garlic, minced (about ⅓ cup)
- 1 medium yellow onion, diced, about 1-1 ½ 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
Toppings
- 1-2 pinches red pepper flakes, highly recommended
- Salt, to taste
- 1 recipe Thank You Berry Much’s Flavorful Crispy Tofu (optional)
Instructions
- Prepare the tofu: If using, prepare the crispy tofu according to the referenced ‘Thank You Berry Much’s Flavorful Crispy Tofu’ recipe. Set aside.
- Cook the pasta: Boil pasta according to package instructions until al dente. Reserve about 2 cups of the pasta cooking water before draining. If the pasta finishes before the sauce is ready, toss it with a small drizzle of olive oil to prevent sticking.
- Sauté aromatics: Heat a large stockpot or Dutch oven over medium heat. Add 2 tablespoons of extra virgin olive oil, diced yellow onion, and minced garlic. Sauté until the onions become mostly translucent and fragrant, about 5-7 minutes.
- Add kale: Stir in 2 cups of chopped kale and cook until the kale wilts slightly, about 2-3 minutes, stirring occasionally.
- Combine sauce ingredients: Add 1 teaspoon fine salt, ½ teaspoon black pepper, 2 tablespoons nutritional yeast, ½ cup tahini paste, 1-2 tablespoons pure maple syrup, and the juice and zest of half a lemon to the pot. Stir thoroughly until the tahini evenly coats all the kale and the mixture is creamy.
- Deglaze and loosen sauce: Pour in 1 cup of the reserved pasta water to deglaze the pot and loosen the tahini sauce, stirring constantly to incorporate.
- Mix pasta and sauce: Reduce heat to low, add the cooked pasta to the sauce, and stir well to coat all pasta strands. Add additional reserved pasta water as needed to reach your desired sauce consistency.
- Serve and garnish: Spoon pasta into bowls, sprinkle 1-2 pinches of red pepper flakes and salt to taste over each serving. Top with the prepared crispy tofu if using, for extra flavor and texture.
Notes
- Reserve pasta water carefully as it’s essential for adjusting sauce consistency and helps the sauce stick to the pasta.
- Use Tuscan or lacinato kale for best texture and flavor; regular curly kale works but may be tougher.
- Adjust maple syrup amount for sweetness based on your palate.
- The crispy tofu topping is optional but adds protein and a contrasting crunchy texture.
- Red pepper flakes add a nice spicy kick but can be omitted if you prefer a milder dish.
- Leftover sauce can be stored covered in the refrigerator for up to 3 days; reheat gently and add reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
