Creamy Lemon-Tahini Pasta

Nothing quite beats the feeling after DEMOLISHING a bowl creamy, rich and decadent pasta. I, like many lactoose intolerant babes out there, thought the orgasmic pasta genre was out of reach due intolerance (which, le't’s face it, everyone has intolerance, we’re just a stubborn society).

HOWEVER, one spring afternoon with my partner was dedicated to figuring out what dinner would be (he can’t cook, so it had to be simple enough for him to learn). Low and behold a block of tofu, a heaping of tahini, a dash of spices and lots of floral lemon notes with spring veggies turned into this perfect dish.

Creamy Lemon-Tahini Pasta

Yield: 4 servings

Time: 25 minutes

INGREDIENTS

Sauce

• 1 cup (8oz) tofu (preferably silken but can be firm as well)

• 3 tablespoons tahini

• 5-6 tablespoons lemon juice (about 1 1/2 lemons)

• 2 tablespoons olive oil

• 1 teaspoon lemon zest 

• 1/2 teaspoon nutmeg

• 3/4 teaspoon coriander 

• 1/2 teaspoon garlic

• 1/2 teaspoon red pepper flakes (or less)

• 1/4 cup milk of choice (I prefer to use unflavored oat milk)

• salt to taste (1/2 teaspoon to start)

• pepper to taste

Assembly/Garnishes

• 2 tablespoons olive oil

• 1/4 yellow onion, diced

• 3 cloves garlic, minced

• 8oz pasta of choice (about 4 servings)

• Asparagus (1 bunch for 4 servings), or veggie of choice

• Mushrooms (8oz for 4 servings), or veggie of choice

• Parmigiano Reggiano

• Chopped Parsley

DIRECTIONS

To make the sauce:

1. To a blender, add the tofu, tahini, olive oil, lemon juice, lemon zest, spices, milk, and 1/2 teaspoon of salt (to start).

2. Blend until creamy. You may need to add water, 1 tablespoon at a time if the sauce is too thick. Taste and adjust the seasoning (salt and pepper) to your liking. Once combined, place in an airtight container and set aside.

To assemble:

1. Boil your favorite pasta in heavily salted water. I prefer to use a noodle-like Fusili that has enough crevices that sauce can nestle into (providing the utmost amount of flavor)!

2. As the pasta cooks, heat two tablespoons of olive oil in a skillet. Saute 3 cloves of garlic and 1/4 yellow onion diced until softened.

3. Add the sliced mushrooms and saute until softened and browned.

4. Once pasta is cooked, reserve about 1/3 cup of pasta water and drain. Add the pasta to the skillet, and add 1/4 cup of lemon tahini cream sauce per serving. Toss to coat.

5. Add the reserved pasta water and stir consistently until incorporated, ensuring the sauce is emulsifying.

6. During the last 2-3 minutes, add the sliced asparagus and chopped parsley to the pan. The asparagus is done once slightly tender and bright green in color.

7. Plate and garnish with fresh Parmigiano Reggiano, lemon zest, chopped parsley, and fresh cracked pepper.

8. Share and dive in!

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