Creamy tahini pasta
This creamy tahini pasta is a creamy and flavourful recipe, and perfect for an easy weeknight dinner. A vegan and low histamine recipe.
Servings: 4 servings
Ingredients
- 8 oz pasta (or more to preference)
For the herbed tahini dressing
- ½ cup tahini
- ¼ cup parsley
- ¼ cup basil
- ⅛ cup mint optional
- 1 garlic clove optional
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar optional
- 1 teaspoon maple syrup
- 4 tablespoon water more to sauce consistency preference
- pinch salt
- pinch black pepper optional
Instructions
- Make the dressing by combining all the ingredients in a blender, and blending to a thick sauce. Adjust the consistency by adding more water if required.
- Cook your pasta in salted water according to packet instructions. Drain and add back into your saucepan.
- Stir the tahini herb sauce through the pasta, and allow to warm through for a few minutes (stir to prevent sticking to the pan).
- Plate up your pasta, sprinkle with more herbs for garnish, and season with more salt and pepper if required. Enjoy!
Notes
- Adjust the consistency of the sauce to preference by adding more tahini (to thicken) or water (to thin).
- Change up the herbs if you prefer!
- Use gluten-free pasta if required.
All ingredients score 0 on the SIGHI list, with the exception of:
- tahini (sesame) scores 1. It is a known potential allergen, so only make this recipe if you know you can tolerate sesame.
- apple cider vinegar, which scores 1.
- garlic, which scores 1.
- black pepper, which scores 2.