Tahini Pasta

If you're tired of the same old pasta routine, you should definitely try this simple tahini pasta with baby spinach, green olives, and lemon zest. It's vegan, packed with flavor, and the recipe comes together in only 15 minutes. So it's the perfect recipe for a super busy day!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 10

Servings servings

Calories 316kcal

Author Sina

Equipment

1 chopping board
1 kitchen knife
1 large pan

Ingredients

For the Pasta:

10 oz fettuccine or spaghetti
1 onion, finely chopped
2 cloves of garlic, finely chopped
1/4 cup green olives
4 large handful baby spinach

For the Tahini Sauce:

1/2 cup tahini
1/4 cup hot water
1 lemon
2 teaspoons lemon zest
1 teaspoon salt
black pepper, to taste

Instructions

Cook the pasta according to the instructions on the package. Finely chop the onion and the garlic.
Cut the olives into thin slices.
Juice and zest the lemon.
Heat some olive oil in a large pan and sauté the onion and garlic for about 3 minutes or until translucent.
Add the baby spinach and let it wilt for about 1 minute.
Then add the green olives.
In a small bowl combine the lemon juice, hot water, and the tahini. Stir well until you've got a creamy sauce. Add the cooked fettuccine and the tahini sauce to the pan.
Stir well. Season with salt, pepper, and lemon zest.
Serve the pasta immediately and sprinkle it with freshly chopped parsley and red pepper flakes (optional).

Notes

Stored in an airtight container in the fridge, this dish will last 2-3 days. However, it won't be as creamy anymore as the pasta will soak up a lot of the sauce. You might want to add some more lemon juice and additional salt and pepper before serving it.
For a stronger lemon flavor, add the juice of another lemon.

Nutrition