Spaghetti With Cheesy Tahini Sauce Recipes

CHEESE SPAGHETTI

Cheese Spaghetti image

Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant. Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.

Provided by CUPCAKE27

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound spaghetti
¼ cup butter
¼ cup milk
1 pound diced processed American cheese
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return to pot over low heat. Stir in butter until melted. Stir in milk and cheese until melted and smooth. Season with garlic powder and pepper and serve.

Nutrition Facts : Calories 959.7 calories, Carbohydrate 88.1 g, Cholesterol 138.4 mg, Fat 49 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 30.2 g, Sodium 1785.2 mg, Sugar 4.5 g

CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY

Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty image

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Provided by Kiano Moju

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

salt, to taste
½ lb spaghetti
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons coarsely ground black pepper
4 oz grated parmesan cheese, or pecorino romano cheese

Steps:

Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
Stir in the reserved pasta water.
Toss in the cooked pasta. Reduce the heat to low.
Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
Season with salt, if desired.
Enjoy!

Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram

SPAGHETTI WITH TAHINI SAUCE

Spaghetti With Tahini Sauce image

A twist on a classic, this vegan recipe uses tahini to increase the protein and add a nice mellowing nutty flavor to spaghetti sauce. It's really easy to make and very yummy. I like to make a batch for the week and take it for lunch; keeps well for several days in the fridge. I also use whatever pasta I have, and try to keep the whole-grain or sprouted varieties to increase the nutritional value even more. The ingredients reported here are direct from the book; I use 3 TBSP Tahnini and 6 oz Tomato paste, to make it slightly less nutty and more tomato-y. I got this recipe from the book "Vegan Cooking for Everyone" by Leah Leneman.

Provided by susaneitelman

Categories Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb whole-wheat spaghetti
2 onions
3 tablespoons vegetable oil
4 tablespoons tahini (adjust to taste)
4 tablespoons tomato paste (adjust to taste)
1 1/2-2 cups water
2 teaspoons yeast extract (optional)
freshly ground black pepper, as required

Steps:

1. Cook the spaghetti.
2. Meanwhile, chop the onions and fry them in the oil in a saucepan for a few minutes until lightly browned.
3. Add the tahini and tomato paste and then the water (start with the smaller quantity and if the sauce is too thick, add the rest). Bring to a boil, stirring constantly until thickened. Stir in the yeast extract and add pepper to taste. Simmer, uncovered, for a few minutes.
4. When the spaghetti is tender, drain it and pour the sauce over it.
Enjoy!

Nutrition Facts : Calories 423.4, Fat 18.4, SaturatedFat 2.5, Sodium 144.2, Carbohydrate 55.1, Fiber 4.7, Sugar 5.3, Protein 11.3