Tahini Pasta
A creamy, tangy lemon-tahini sauce coats tender pasta and crisp broccoli, tossed with garlic, shallots, and fresh basil. Quick, satisfying, and nutrient-packed, this plant-based dish is perfect for busy weeknights or make-ahead meals.
Equipment
- 1 Large Saucepan (for boiling pasta)
- 1 Deep Sauté Pan (for broccoli and shallots)
- 1 Microplane or Citrus Zester
- 1 Mixing Bowl (for tahini sauce)
- 1 Whisk
- 1 Tongs (for tossing pasta)
- 1 Knife and cutting board
Ingredients
Pasta and Vegetables:
- 8 oz 227 g medium pasta (cavatappi, fusilli, penne rigate, or casarecce)
- 10 oz 285 g broccoli, chopped (stalks shaved, florets cut)
- Kosher salt to taste
- Freshly cracked black pepper to taste
Tahini Sauce:
- ⅓ cup 75 g tahini, well-stirred
- 1 Tbsp extra virgin olive oil
- Juice of 1 large lemon
- Zest of 1 large lemon reserve some for topping
- ½ tsp maple syrup or agave nectar
- Ice water 3–4 Tbsp to thin sauce
- ½ tsp kosher salt
- Freshly cracked black pepper generous pinch
Sauté Mixture:
- 2½ Tbsp extra virgin olive oil
- 1 large shallot thinly sliced
- 4 garlic cloves thinly sliced
- ½ –1 tsp red pepper flakes ½ tsp mild
Topping:
- 1 cup 16 g fresh basil leaves, slivered
- Reserved lemon zest
- Heaping ¼ tsp flaky sea salt
Instructions
- Prepare the Broccoli: Begin by prepping your broccoli. Using a vegetable peeler, carefully remove the tough, fibrous outer layer from the broccoli stalks to make them tender and easy to eat. Trim off the very bottom inch of the stalks, which can be too woody to cook evenly. Slice the stalks into thin, coin-shaped pieces and set them aside. Then, separate the broccoli crowns into florets, making sure they are evenly sized—small enough to cook quickly but not so tiny that they fall apart during cooking. This careful prep ensures both the stalks and florets cook evenly, providing a variety of textures in the dish.
- Boil the Pasta: Bring 8 cups (2.1 L) of water to a rolling boil in a large saucepan. Once the water begins bubbling, season generously with 1 tablespoon of kosher salt to enhance the pasta’s flavor. Add your chosen pasta (cavatappi, fusilli, penne rigate, or casarecce). Allow the water to return to a gentle boil, then start timing according to the package instructions for al dente pasta. Stir occasionally to prevent the noodles from sticking. About 3 minutes before the pasta is fully cooked, add the broccoli florets. Continue cooking until the pasta is just tender (slightly undercooked is ideal as it will finish cooking in the sauce) and the florets are bright green and crisp-tender. Reserve 1 cup of the starchy pasta water before draining to use later for the sauce, then drain both pasta and broccoli, keeping them separate if desired. Do not rinse; the starch helps the sauce adhere.
- Make the Tahini Sauce: While the pasta is cooking, prepare the creamy tahini sauce. Zest the lemon first, reserving a pinch for the sauce and saving the rest for the topping. Squeeze the juice from the lemon. In a medium mixing bowl, whisk together ⅓ cup (75 g) of smooth tahini, 1 tablespoon extra virgin olive oil, 2 tablespoons of lemon juice, ½ teaspoon kosher salt, maple syrup, and a generous amount of freshly cracked black pepper. Whisk vigorously until fully combined and the mixture is thick and velvety. Slowly add ice water, about 4 tablespoons, a little at a time, whisking continuously until the sauce is pourable yet still rich and creamy. Taste and adjust seasoning with salt or extra lemon juice if desired. This sauce is nutty, tangy, and perfectly balanced to coat every noodle.
- Prepare the Basil Topping: While the sauce is emulsifying, prepare a fresh, aromatic topping. In a small bowl, combine 1 cup (16 g) of slivered basil leaves with the reserved lemon zest and a heaping ¼ teaspoon of flaky sea salt. This topping will be used both within the pasta for flavor and at the end for a fresh, vibrant finish. The combination of bright lemon, fresh basil, and crunchy salt elevates the final dish visually and taste-wise.
- Sauté Broccoli Stalks, Shallots, and Garlic: Heat 2½ tablespoons of extra virgin olive oil in a deep sauté pan over medium-high heat. Once shimmering, add the prepared broccoli stalk coins with a pinch of salt. Cook for 2 minutes, stirring occasionally, allowing them to soften and develop a slight golden color. Next, add the thinly sliced shallot and garlic cloves, continuing to sauté for another 2–4 minutes. Cook until the shallots are soft and golden and the garlic is fragrant but not burnt. Add the red pepper flakes and stir for about 30 seconds to infuse the oil with gentle heat. This aromatic sauté builds layers of flavor that perfectly complement the creamy tahini sauce.
- Combine Pasta, Broccoli, and Sauce: Lower the heat to medium, then add the cooked pasta and broccoli florets into the sauté pan with the shallot and garlic mixture. Pour in the prepared tahini sauce along with ¾ cup (180 mL) of the reserved pasta water. Using tongs, toss vigorously to coat every piece of pasta evenly. Allow the sauce to emulsify and thicken slightly as it clings to the pasta. Cook for about 2 minutes until the pasta reaches perfect al dente texture. If the sauce feels too thick, add a splash more pasta water until the noodles are luxuriously coated.
- Incorporate Basil and Season: Remove the pan from heat. Gently fold in most of the prepared basil topping, tossing lightly to distribute the fresh herbs and lemon zest throughout the pasta. Taste carefully and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice as needed. The herbs add a fresh, fragrant brightness that balances the richness of the tahini.
- Plate and Garnish: Transfer the pasta to serving bowls or a large platter. Sprinkle the remaining basil topping on top, adding a few extra flakes of sea salt and reserved lemon zest for visual appeal and extra flavor. The final result should be creamy, tangy, and slightly nutty with tender pasta, crisp-tender broccoli, and aromatic herbs. Serve immediately while warm for maximum enjoyment.
- Optional Enhancements: For added protein, toss in a can of drained and rinsed chickpeas or white beans along with the broccoli during the sauté step. You can also make the tahini sauce 3–4 days in advance and store it in the fridge for an easy, ready-to-go weeknight meal. This recipe scales beautifully for meal prep or doubling for larger gatherings.
Notes
- Use smooth, runny tahini for the sauce to ensure creaminess; avoid the thicker paste at the bottom of the jar.
- Choose ridged pasta shapes (like cavatappi, fusilli, or penne rigate) so the sauce clings well.
- Broccoli stalks are edible and flavorful when peeled and sliced; don’t discard them.
- Reserve pasta water to adjust the sauce consistency and help it emulsify.
- Tahini sauce can be made 3–4 days in advance and stored in the refrigerator.
- For extra protein, add chickpeas, white beans, or edamame during the sauté step.
- Adjust red pepper flakes to taste for mild or spicy versions.
- Use freshly squeezed lemon juice for bright acidity; bottled lemon juice may taste flat.
