Spaghetti With Tahini Sauce Recipes
SPAGHETTI WITH TAHINI SAUCE
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
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
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
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
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
SPAGHETTI WITH CHEESY-TAHINI SAUCE
Make and share this Spaghetti with Cheesy-Tahini Sauce recipe from Food.com.
Provided by TishT
Categories Spaghetti
Time 23m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince garlic.
- Add Tahini, Garlic, Lemon Juice and water.
- Mix well (in a blender or food processor).
- Cook pasta.
- Add tahini sauce to pasta and garnish with nutritional yeast.
Nutrition Facts : Calories 123.2, Fat 9.6, SaturatedFat 1.4, Sodium 18.4, Carbohydrate 8.2, Fiber 2, Sugar 0.7, Protein 3.8
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