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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/tahini-pasta-with-broccoli-and-basil-recipe/