Pasta with Tahini Herb Cream

Main course Savory Vegetarian Vegan Lactose-free Cream dessert Pasta

Preparation of a creamy pasta with fresh flat-leaf parsley, tahini and capers.

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Preparation time 20 min (10 min cooking/baking)

Ingredients

2Servings
  • 200 g Pasta (720 kcal)
  • 100 g Flat-leaf parsley, fresh (55 kcal)
  • 70 g Tahini (406 kcal)
  • 30 g Dark soy sauce (16 kcal)
  • 10 g Honey (30 kcal)
  • 30 g Capers (8 kcal)
  • 30 g Lemon juice (9 kcal)
  • 45 g Olive oil (398 kcal)
  • Chilli flakes
  • Salt
  • Pepper

Preparation steps

  1. Cook pasta in sufficient salted water until al dente. Reserve some pasta water for further use. Roughly chop the parsley.
    • Pasta (200 g)
    • Flat-leaf parsley, fresh (100 g)
    • Salt
  2. Place parsley, tahini, lemon juice, soy sauce, chilli flakes, olive oil, honey, salt and pepper in a tall container. Blend the ingredients until a creamy sauce forms. Gradually add some reserved pasta water to achieve the desired creamy consistency.
    • Flat-leaf parsley, fresh (100 g)
    • Tahini (70 g)
    • Dark soy sauce (30 g)
    • Honey (10 g)
    • Capers (30 g)
    • Olive oil (45 g)
    • Chilli flakes
    • Salt
    • Pepper
  3. Adjust the sauce seasoning. Add additional tahini if necessary.
    • Tahini (70 g)
  4. Combine the cooked pasta with the herb tahini cream and capers. Season the dish with salt, pepper and chilli flakes.
    • Pasta (200 g)
    • Capers (30 g)
    • Chilli flakes
    • Salt
    • Pepper