Pasta with Tahini Sauce
Easy Pasta with Tahini Sauce is a quick and easy weeknight dinner, balanced with protein, and heart-healthy fats. It's vegan and gluten-free.
Servings: 3 people
Calories: 359kcal
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked) (optional)
- Drizzle of sesame oil or olive oil (optional)
- Salt to taste
- 8 ounces dry noodles or spaghetti
- 3 cups broccoli florets
- ⅓ cup tahini
- 2 tablespoon rice vinegar (unseasoned)
- 1 tablespoon maple syrup or to taste
- 3 tablespoons soy sauce or tamari (preferably low sodium)
- 2 tablespoons lime juice (about 1 small lime)
- ½ teaspoon crushed red pepper (optional)
- 2 cloves garlic
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 425ºF.
- Roast the chickpeas: Transfer the chickpeas to a large rimmed nonstick baking sheet. Drizzle with oil and sprinkle with salt. Toss to coat the chickpeas with the oil. Bake for about 20 minutes or until crispy.
- Cook the noodles and broccoli: Bring a pot of lightly salted water to a boil. Cook the noodles according to package directions until al dente. When there are 2 minutes of cooking time remaining, add the broccoli. Stir well. When the noodles are done cooking, drain in a colander.
- Make the sauce: Meanwhile, combine the tahini, rice vinegar, maple syrup, soy sauce, lime juice, and crushed red pepper in a medium bowl. Grate or press the garlic into the bowl. Whisk well to incorporate. Add up to 3 tablespoons water as needed until the desired consistency. Season with salt and black pepper as desired.
- Combine: Return the noodles and broccoli to the saucepan. Toss with the sauce. Serve warm topped with roasted chickpeas.
Notes
- Optional for crispier chickpeas: Dry the chickpeas between layers of a dish towel or paper towel. Change the oven setting to broil and cook for 2 minutes more for crispier chickpeas.
- Do not overcook the noodles or they will be mushy. Cook them until al dente.
- Tahini brands differ in their consistency. Add cold water one tablespoon at a time to adjust the consistency of the sauce or dressing. The tahini may seize but just keep on mixing and adding cold water. It will return to a creamy consistency.
- Storage: Refrigerate leftover Pasta with Tahini Sauce in an airtight container for up to 4 days.
Nutrition
Calories: 359kcal | Carbohydrates: 41g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 405mg | Potassium: 746mg | Fiber: 10g | Sugar: 10g | Vitamin A: 711IU | Vitamin C: 87mg | Calcium: 139mg | Iron: 5mg
