Pantry Tahini Pasta

This Tahini Pasta Recipe transforms wholesome pantry staples into a mouthwatering dinner in just 30 minutes! Top it with a sprinkle of gremolata for a refreshing boost. Vegan, Gluten-Free and Oil-Free Options.

Course Main

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 591kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon kosher salt plus more to taste
8 ounces pasta, gluten-free if necessary
3 cups broccoli florets, cut into bite-sized pieces
Juice and zest of 1 lemon divided
1 tablespoon mellow miso paste see notes for substitutions
1 tablespoon olive oil
5 cloves garlic minced
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes plus more to taste
1/3 cup drippy tahini
1 15.5 ounce chickpeas, drained and rinsed
1/3 cup chopped parsley, or sub basil
1/4 teaspoon flaky salt

US Customary - Metric

Instructions

Cook the Pasta: Bring a large pot of water to a boil and stir in 1 tablespoon of kosher salt. Add the pasta and cook until al dente according to the package instructions, stirring occasionally. Add the broccoli florets to the pot of boiling water for the final 5 minutes of the pasta cook time. Reserve 1 1/2 cups (350 ml) of the pasta water, then drain the pasta and broccoli (do not rinse) and set aside.
Miso Paste: (Note: I like to do this while the pasta cooks) add the lemon juice and miso paste to a small bowl. Use a fork to “mash” the miso paste into the lemon juice, then stir vigorously to completely dissolve it and form a thick sauce. Set aside.
Aromatics: Warm the olive oil in a medium to large skillet, then add the garlic, cumin, and red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is beginning to brown.
Tahini Sauce: Add the tahini to the pan and mix well; sauté for about a minute to toast the tahini, then add the miso-lemon mixture. Mix with a whisk; the sauce will immediately thicken and look like it has seized. Begin to slowly add the reserved pasta water in 1/4 cup (60 ml) increments, whisking well and waiting to add more water until the sauce looks smooth and begins to simmer again. Repeat until the sauce has thickened to an Alfredo-sauce consistency. I used only 3/4 cup (180 ml) of water for this, but if your tahini is on the thicker side you may need more water.
Combine: Add the pasta, broccoli, and chickpeas to the sauce and mix well. Cook the pasta mixture over the heat only until all ingredients are warm and the sauce has thickened, then remove from the heat.
Gremolata: Combine the parsley, reserved lemon zest, and flaky salt in a small bowl. Mix well.
Serve: Divide the pasta between serving bowls and top with a sprinkle of gremolata. Serve warm; leftovers can be stored in the refrigerator in an airtight container for up to 5 days and are best reheated on the stovetop with a splash of water to help loosen the tahini sauce up again.

Notes

Miso Paste: You can often find miso paste in the refrigerated section of your grocery store by the tofu, or at your local asian market. If you cannot find tahini, replace it with 1/2 teaspoon of kosher salt, adding more to taste as necessary. I’d also recommend adding 1-2 teaspoons of nutritional yeast to the sauce in step 2 to add some umami flavor to the pasta.
Tahini: I recommend using a very smooth and drippy tahini, if possible. This brand is one of my favorites!
Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
Oil-Free: Sauté the aromatics in step 3 in 2 tablespoons of water, then proceed with the rest of the recipe as directed.

Nutrition