1tablespoonsoy saucesub tamari to make gluten/soy-free
½cuproughly chopped parsleyplus more for topping
¼cuproughly chopped basilplus more for topping
1mediumlemonabout 3 tablespoons
½cupreserved pasta water
1can (14 ounces)chickpeasdrained and rinsed
red pepper flakesto taste, for serving
Cook spaghetti to al dente in well salted water according to package instructions. Reserve at least ½ cup pasta water before draining the spaghetti.
While the spaghetti is cooking, prepare the sauce. To a blender or food processor, add the tahini, soy sauce, chopped parsley, basil, black pepper, garlic cloves, juice from one lemon and reserved pasta water. Blend until creamy and smooth.
Toss the cooked spaghetti with the sauce and chickpeas. Serve topped with additional fresh chopped parsley, basil, black pepper and red pepper flakes. Enjoy!
Protein: Double the chickpeas, use protein pasta or add chopped cashews or pine nuts for a higher protein meal.
Storage and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. The sauce thickens up and isn't as pretty as leftovers, but it still tastes great. If needed, splash of vegetable broth to thin it before reheating in the microwave or on the stove.
Freezing instructions: You can freeze the tahini sauce in a freezer safe container for up to 3 months. Let thaw overnight in the fridge. It may separate in the fridge/freezer, so make sure to whisk it before serving.
Check out the full YouTube video for Tahini Pasta that has step by step instructions.