Tahinipasta Recipes

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TAHINI PASTA

This was invented and handed down by vegan friends- it's their response to macaroni and cheese. I've perfected the flavors, for my own liking anyway. Be sure to serve with a vinaigrette and lots of salad. It's an easy, creamy, satisfying staple. Mmmmm.

Provided by White Rose Child

Categories     Penne

Time 15m

Yield 1 large serving, 1-2 serving(s)

Number Of Ingredients 8



Tahini Pasta image

Steps:

  • Cook the pasta to al dente. Drain well.
  • Reduce heat to low and add the tomato juice, tahini, Bragg's, vinegar and garlic if using. Mix well and partially cover for a minute, to let everything heat up.
  • The serving is very important: Scoop onto a plate, and drizzle a little vinaigrette on the pasta. Then heap salad on top of the pasta and add more vinaigrette.
  • Shamelessly devour!
  • Note on vinaigrettes: the classic with this pasta is recipe#156751, and if you use it, be sure to put the garlic in the dressing! This garlickyness is so important! Another tasty option is recipe#191758.

2/3 cup macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 2/3 cup other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
1 tablespoon tahini (more to taste)
1/4 cup tomato juice (I use V8)
1 teaspoon Braggs liquid aminos
1/2 teaspoon apple cider vinegar or 1/2 teaspoon red wine vinegar
1 small garlic clove, minced (optional)
vinaigrette dressing, to serve, see note below
garden salad, to serve (be sure it has lots of juicy tomatoes!)

TAHINI SAUCE

Have you ever wondered how they make that awesome tahini sauce at the Mediterranean restaurants? Then this recipe is for you! Super easy and it tastes just as good. Serve with your favorite falafel sandwich or chicken shawarma!

Provided by Reem Chavez

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 6



Tahini Sauce image

Steps:

  • Whisk yogurt and tahini together in a bowl until well blended. Add garlic, parsley, lemon juice, and salt; mix well. If not using immediately, place in a sealed container and refrigerate until use.

Nutrition Facts : Calories 48 calories, Carbohydrate 5.5 g, Cholesterol 3.7 mg, Fat 1.5 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 84.1 mg, Sugar 4.4 g

1 cup plain yogurt
¼ tablespoon tahini sauce
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon juice
1 pinch salt

TAHINI

I have always loved making hummus for my family (which usually includes tahini). When I discovered my son was allergic to soy (which is in most all store-bought tahini), I decided to make my own and it turned out even better than any other store-bought brand! Made as described this recipe is Paleo-diet friendly, soy free, dairy free, gluten free, and grain free. Enjoy!

Provided by Karra Showen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 2



Tahini image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread sesame seeds onto a baking sheet.
  • Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  • Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

Nutrition Facts : Calories 130.2 calories, Carbohydrate 3.4 g, Fat 12.6 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 1.7 mg

1 cup sesame seeds
¼ cup olive oil, or as needed

TAHINI-PARMESAN PASTA SALAD

Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains. Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese's rich, nutty flavor. To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness and acidity. As with any good pasta salad, this one benefits from adding fresh scallions and mint right before serving, plus toasted sesame seeds and shards of Parmesan.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, pastas, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9



Tahini-Parmesan Pasta Salad image

Steps:

  • Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
  • In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
  • When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.

Kosher salt and black pepper
1 pound ridged or curly pasta, such as fusilli or gemelli
2 tablespoons extra-virgin olive oil, plus more for serving
2 pints cherry or grape tomatoes (about 1 1/4 pounds)
1/3 cup tahini
3/4 cup finely grated Parmesan, plus 1/4 cup chopped or shaved
1/2 cup packed mint leaves, torn if large
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds

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