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Creamy Tahini Pasta with Lemon, Garlic, and Kale Recipe

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4 from 2 reviews

This Creamy Tahini Pasta with Lemon and Garlic is a vibrant, plant-based dish that combines the nutty richness of tahini with the brightness of lemon and the savory depth of garlic and sautéed kale. Perfect for a quick yet satisfying meal, it features tender fettuccine coated in a luscious tahini sauce, balanced with nutritional yeast and a touch of sweetness from maple syrup. Optional crispy tofu adds a delightful texture contrast, making it a complete and nourishing dinner option.

Ingredients

Pasta

  • ½ lb fettuccine (or pasta of choice)

Sauce and Vegetables

  • 2 tbsp extra virgin olive oil
  • 9 large cloves garlic, minced (about ⅓ cup)
  • 1 medium yellow onion, diced (about 1–1 ½ cups)
  • 2 cups chopped kale (Tuscan or lacinato variety)
  • 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

  • 1 recipe Thank You Berry Much’s Flavorful Crispy Tofu (optional)

Instructions

  1. Prepare the tofu: Follow the specific recipe instructions for Thank You Berry Much’s Flavorful Crispy Tofu if using as a topping for added protein and texture.
  2. Cook the pasta: Boil the fettuccine according to the package directions until al dente. Reserve about 2 cups of the starchy pasta water before draining to use in the sauce.
  3. Prevent sticking: If the pasta finishes before the sauce is ready, toss it lightly with a drizzle of olive oil to prevent clumping.
  4. Sauté aromatics: Heat a large stockpot or Dutch oven over medium heat. Add the olive oil, diced onions, and minced garlic, cooking until the onions become mostly translucent and fragrant.
  5. Add kale: Stir in the chopped kale and cook until wilted and tender, allowing it to soften while absorbing the flavors in the pot.
  6. Create the sauce: Season the vegetables with salt, black pepper, and nutritional yeast. Stir in tahini paste, maple syrup, and lemon juice, mixing until the tahini evenly coats the kale and veggies.
  7. Deglaze the pot: Pour in 1 cup of the reserved pasta water to loosen the tahini sauce and deglaze the bottom of the pot, stirring to combine well.
  8. Combine pasta and sauce: Reduce heat to low. Add the cooked pasta into the pot and toss to coat thoroughly in the creamy tahini sauce. Adjust consistency with additional pasta water as needed to achieve a silky texture.
  9. Finish and serve: Sprinkle red pepper flakes and additional salt to taste. Top the pasta with the crispy tofu if using. Serve immediately for best flavor and texture.

Notes

  • You can substitute fettuccine with any preferred pasta shape such as linguine, spaghetti, or penne.
  • Adjust maple syrup quantity to balance sweetness with tartness from lemon, according to your taste.
  • For a nut-free variation, try sunflower seed butter instead of tahini, though the flavor will differ.
  • Adding crispy tofu not only boosts protein content but adds a satisfying crunch to the dish.
  • Reserve pasta water is key to achieving a smooth sauce consistency without thinning out flavor.
  • This recipe is vegan and can be adjusted to be gluten-free by using gluten-free pasta.
  • Red pepper flakes add a subtle heat; omit or reduce if sensitive to spice.

Find it online: https://bitezly.com/creamy-tahini-pasta-with-lemon-garlic-and-kale-recipe/