Tahini Pasta with Broccoli and Basil Recipe

Introduction

Tahini Pasta is a creamy, tangy, and slightly spicy dish that combines tender pasta with bright lemon and rich tahini sauce. Packed with broccoli and fresh basil, this recipe is a satisfying vegetarian meal perfect for a quick weeknight dinner.

Ingredients

• 8 ounces (227g) medium-sized ridged pasta (such as cavatappi, fusilli, penne rigate, or casarecce)
• Kosher salt and freshly cracked black pepper
• 10 ounces (285g) broccoli
• 1/3 cup (75g) tahini, well-stirred
• 1 tablespoon extra virgin olive oil
• 1 large lemon
• ½ teaspoon maple syrup (or agave nectar)
• Ice water, to thin
• 2 ½ tablespoons extra virgin olive oil
• 1 large shallot, thinly sliced
• 4 garlic cloves, thinly sliced
• ½ to 1 teaspoon red pepper flakes (½ teaspoon is mild)
• 1 cup (16g) fresh basil leaves, slivered
• Reserved lemon zest
• Heaping ¼ teaspoon flaky sea salt

Instructions

1. Step 1: Prepare the broccoli by peeling the outer fibrous layer of the stalks with a peeler. Trim off the very tough bottom inch. Slice the stalks into thin coins and set aside. Cut the broccoli crowns into medium-sized florets.
2. Step 2: Bring 8 cups (2.1L) of water to a boil in a saucepan. Add 1 tablespoon kosher salt just before boiling. Add the pasta and, once boiling, cook according to the package’s minimum time for al dente, stirring occasionally.
3. Step 3: About 3 minutes before the pasta finished cooking, add the broccoli florets to the boiling water. Cook until pasta is barely al dente and florets are crisp-tender and bright green. Reserve 1 cup of pasta water, then drain the pasta and broccoli without rinsing.
4. Step 4: While pasta cooks, zest the lemon with a microplane or citrus zester, then juice it. In a bowl, whisk together tahini, 1 tablespoon olive oil, 2 tablespoons lemon juice, maple syrup, ½ teaspoon kosher salt, freshly cracked pepper, and a pinch of lemon zest. Whisk until thick and well combined. Slowly add ice water, about 4 tablespoons, whisking until the sauce is creamy but pourable.
5. Step 5: Mix slivered basil with reserved lemon zest and flaky sea salt to make the topping.
6. Step 6: Heat 2 ½ tablespoons olive oil in a deep sauté pan over medium-high heat. Add broccoli stems and a pinch of salt, cook for 2 minutes. Add shallots and garlic, cooking 2–4 minutes until golden and stems have color. Stir in red pepper flakes and cook 30 seconds more.
7. Step 7: Add the hot pasta and broccoli to the pan with the shallot mixture. Pour in the tahini sauce and ¾ cup (180 mL) reserved pasta water. Toss vigorously over medium-high heat until sauce emulsifies and clings to the pasta, about 2 minutes. Add more pasta water if needed.
8. Step 8: Remove from heat and stir in most of the basil topping. Taste and adjust seasoning with salt, pepper, or lemon juice. Garnish with remaining topping before serving.

Tips & Variations

• Use ridged pasta like cavatappi or penne rigate to help the tahini sauce cling better.
• Adjust red pepper flakes to your spice preference or omit for a milder dish.
• For nuttier flavor, toast the tahini lightly before mixing with the other sauce ingredients.
• Add toasted pine nuts or chopped walnuts for extra crunch and richness.

Storage

Store leftover tahini pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or pasta water to loosen the sauce and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of broccoli?

Yes, vegetables like asparagus, snap peas, or zucchini can be used as a substitute. Add them near the end of the pasta cooking to keep them crisp-tender.

Is tahini pasta gluten-free?

The sauce itself is gluten-free, but most traditional pasta contains gluten. Use gluten-free pasta varieties if you need a gluten-free meal.

Tahini Pasta with Broccoli and Basil Recipe

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★★★★★

4.7 from 124 reviews

A vibrant and creamy Tahini Pasta recipe that combines al dente pasta and tender broccoli with a luscious lemon-tahini sauce, enhanced by sautéed broccoli stems, shallots, garlic, and fresh basil. This dish is perfect for a quick, satisfying meal that balances nutty, tangy, and spicy flavors in only 30 minutes.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 8 ounces (227g) medium-sized ridged pasta, such as cavatappi, fusilli, penne rigate, or casarecce
• Kosher salt and freshly cracked black pepper, to taste
• 10 ounces (285g) broccoli (florets and stems, prepared separately)

Tahini Sauce

• 1/3 cup (75g) tahini, well-stirred
• 1 tablespoon extra virgin olive oil
• Juice of 1 large lemon (about 2 tablespoons) plus reserved lemon zest
• ½ teaspoon maple syrup (or agave nectar)
• ½ teaspoon kosher salt
• Freshly cracked black pepper, to taste
• About 4 tablespoons ice water, to thin sauce

Topping and Sauté

• 2 ½ tablespoons extra virgin olive oil
• 1 large shallot, thinly sliced
• 4 garlic cloves, thinly sliced
• ½ to 1 teaspoon red pepper flakes (½ teaspoon for mild heat)
• 1 cup (16g) fresh basil leaves, slivered
• Heaping ¼ teaspoon flaky sea salt

Instructions

1. Prepare Broccoli: Use a peeler to remove the tough outer fibrous layer from broccoli stalks, then slice off the bottom inch of the stalk. Thinly slice the stalks into coins and set aside. Cut the broccoli crowns into florets of medium size.
2. Cook Pasta and Broccoli Florets: Bring 8 cups (2.1L) of water to a boil in a saucepan. Add 1 tablespoon kosher salt once near boiling. Add the pasta and, upon returning to a boil, start the timer for the package’s minimum al dente cooking time. About 3 minutes before done, add broccoli florets to cook along with pasta until pasta is just under al dente and broccoli is crisp-tender and bright green. Reserve 1 cup of pasta water, then drain.
3. Make Tahini Sauce: While pasta cooks, zest the lemon and juice it. In a bowl, whisk tahini, 1 tablespoon olive oil, 2 tablespoons lemon juice, maple syrup, ½ teaspoon kosher salt, freshly cracked pepper, and a pinch of lemon zest until thick and combined. Slowly whisk in ice water (about 4 tablespoons) until sauce is creamy but pourable.
4. Prepare Basil Topping: Combine slivered basil leaves, reserved lemon zest, and flaky sea salt in a small bowl and set aside.
5. Sauté Broccoli Stems, Shallot, and Garlic: Heat 2 ½ tablespoons olive oil in a deep sauté pan over medium-high heat. Add the broccoli stems with a pinch of salt; cook for 2 minutes. Add shallots and garlic; cook an additional 2 to 4 minutes until stems gain color and shallots turn golden. Stir in red pepper flakes and cook for 30 seconds.
6. Combine Pasta and Sauce: Add drained pasta and broccoli florets to the sauté pan. Pour in the tahini sauce and ¾ cup (180 mL) reserved pasta water. Toss vigorously with tongs over medium-high heat until sauce emulsifies and clings evenly, and pasta reaches perfect al dente, about 2 minutes. Add extra pasta water if needed.
7. Finish and Serve: Remove from heat, stir in most of the basil topping, and toss. Adjust seasoning with salt, pepper, and lemon juice as needed. Garnish with remaining basil topping before serving.

Notes

• Use medium-sized ridged pasta shapes for best sauce adherence.
• Do not overcook broccoli florets; they should remain bright and crisp-tender.
• The sauce can be thinned or thickened with ice water to your preferred consistency.
• Adjust red pepper flakes to control the spiciness of the dish.
• Reserve some lemon zest and basil for fresh garnish to boost flavor and presentation.
• Do not rinse pasta after draining to preserve starches that help thicken the sauce.

Keywords: Tahini pasta, broccoli pasta, lemon tahini sauce, vegetarian pasta, quick dinner recipe, Mediterranean pasta