Tahini Pasta

Who doesn’t know what pasta is? Everybody do! Pasta is a staple food in Italian cuisine.       Pasta is a noodle made from water, flour and eggs that is formed into different shapes. Pasta is cooked by either baking them in or by boiling. We think of pasta a simple dish but as versatile as tahini. It can be cooked in different ways. You can serve pasta either cold or hot; also can be mixed with fruits or vegetables; covered with sweet dressing or with spicy tomato sauce. What’s common about these pasta dishes are they’re served with a piece of garlic bread to sweep-off the sauce left on your plate.

There’s a rule when choosing a sauce for your pasta dish. Thick and chunky sauces are suitable for twisted or tube-like pasta. Creamy and simple sauce suites the noodle-like or thin long strips pasta. For long and thick pasta, it’s best paired with thick and creamy tomato sauce.

Here are is a  pasta recipes you can enjoy.

Tahini Pasta Salad with broccoli –for people who likes eating pasta and vegetables, this is your answer. It doesn’t contain a lot of mayonnaise like what we mostly do with our veggie salad pasta. It’s healthier because in this salad dish, veggies outnumbered the pasta.

Ingredients:

•         Pinch of salt
•         Ground black pepper
•         ¼ cup pine nuts
•         1 cup of green beans
•         1 small zucchini (in thin slices and cut in half)
•         1 cup cherry tomatoes (sliced)
•         3 cups small broccoli
•         2 cups fusilli pasta (uncooked)
•         4 sun-dried tomatoes (chopped)

For the Lemon Tahini Dressing

•         ¼ tsp rock salt
•         ½ tsp Dijon mustard
•         ½ tsp maple syrup (or honey)
•         1 garlic clove (minced)
•         2 tbsp white vinegar
•         3 tbsp water
•         3 tbsp of tahini paste
•         3 tbsp virgin oil
•         3 tbsp of lemon juice

Procedure:

•         In a bowl, mix salt, tahini and mustard first. Whisk them together,
•         Add in lemon juice, maple syrup or honey, oil, garlic clove, and vinegar. Whisk them all together and make sure they totally blend in.
•         It will be a thick consistency. If you want it to be yougurt-like and runny, gradually add with warm water and keep whisking until you achieved the consistency you like.
•         Once finish, set a side. Either at room temperature or inside the fridge. Don’t put it inside a freezer.
•         Prepare a bowl of water with a lot of ice. Boil water in a pot with salt in it. Once it reached the boiling point, put in the broccoli and blanch for 2 minutes or until it’s tender but still green in colour. After 2 minutes, remove immediately from the boiling pot and immerse right away in a bowl of cold water.
•         Let the broccoli completely cool off. After drain the water and using paper towel, dry them off.
•         Another pot of boiling water, add a pinch of salt again. And cook the pasta according to its package. After cooking/boiling, drain the water and let it cool-off in cold water, like what we did with the broccoli.
•         Combine the cooked pasta, broccoli, basil, green beans, cherry tomatoes, and zucchini in a large bowl. Pour the dressing and gently toss them all together. Put some herbs and spices if desired and to taste. Don’t forget to sprinkle it nuts.
•         Let is chill inside the fridge for 15 minutes. And it’s available for munching in.
•         Note:  Best consumed within two days and store inside the fridge.

I am really a big fan of pasta dishes, to be honest.  My favourite pasta are baked macaroni, lasagne, and fruity macaroni salad. Yes, I can eat all of them in one meal (hahaha) how about you? Share your thoughts about this Tahini pasta dressing.

Summary

Recipe Name

Tahini Pasta Recipe

Author Name

Tahini Sauce

Published On

2017-07-10

Preparation Time

30M

Cook Time

20M

Procedure

In a bowl, mix salt, tahini and mustard first. Whisk them together, Add in lemon juice, maple syrup or honey, oil, garlic clove, and vinegar. Whisk them all together and make sure they totally blend in. It will be a thick consistency. If you want it to be yougurt-like and runny, gradually add with warm water and keep whisking until you achieved the consistency you like.         Once finish, set a side. Either at room temperature or inside the fridge. Don’t put it inside a freezer.         Prepare a bowl of water with a lot of ice. Boil water in a pot with salt in it. Once it reached the boiling point, put in the broccoli and blanch for 2 minutes or until it’s tender but still green in colour. After 2 minutes, remove immediately from the boiling pot and immerse right away in a bowl of cold water.         Let the broccoli completely cool off. After drain the water and using paper towel, dry them off.         Another pot of boiling water, add a pinch of salt again. And cook the pasta according to its package. After cooking/boiling, drain the water and let it cool-off in cold water, like what we did with the broccoli.         Combine the cooked pasta, broccoli, basil, green beans, cherry tomatoes, and zucchini in a large bowl. Pour the dressing and gently toss them all together. Put some herbs and spices if desired and to taste. Don’t forget to sprinkle it nuts.         Let is chill inside the fridge for 15 minutes. And it’s available for munching in. Note:  Best consumed within two days and store inside the fridge.

Ingredient

¼ tsp rock salt, ½ tsp Dijon mustard, ½ tsp maple syrup (or honey), 1 garlic clove (minced), 2 tbsp white vinegar, 3 tbsp water, 3 tbsp of tahini paste, 3 tbsp virgin oil, 3 tbsp of lemon juice, Pinch of salt, Ground black pepper, ¼ cup pine nuts, 1 cup of green beans, 1 small zucchini (in thin slices and cut in half), 1 cup cherry tomatoes (sliced), 3 cups small broccoli, 2 cups fusilli pasta (uncooked), and 4 sun-dried tomatoes (chopped)

Total Time

50M

Average Rating

5 Based on 1 Review(s)