A Quick Sauce with Deep Flavor
This is a go-to sauce that brings a new taste to the table
Tahini, that not-so familiar butter made from sesame seeds, is oh-so ready for a bigger role outside the Middle East. Just add a little water, soy sauce, and lemon juice—Voila! Tahini is transformed into a luscious, blond sauce—good on just about any veggie dish, hot or cold.
For years I taught my students how to make this ”3-Minute Tahini Pasta.” Most students are agog at a new flavor sauce that they never had before. I now pass it along to you.
Change out the vegetables with the seasons. Tahini sauce has a way of melding most any veggies and pasta into an unforgettable dish.
INGREDIENTS: Plan on cooking the pasta of your choice separately for final assembly
ABOUT TAHINI: tahini separates into pulp and oil, just like natural peanut butter. Take time to stir and blend back into a creamy consistency
- Pasta – 12 oz., any shape, cooked and drained
- Tahini – 1/4 cup
- water – 1/3 cup or more
- Soy sauce – 1 TBS
- Lemon juice – 1 TBS
- Veggies of choice: 3 cups, carrot, fennel, and cabbage, to name only a few…
- Scallion – 1 cup, white part sliced thinly, tops minced and reserved
- neutral oil – 2 TBS
- Scallion tops – minced for garnish
- Cook the pasta and set aside
- Make the sauce by combining tahini, water, soy sauce, and lemon juice. The sauce will at first seem to break up, but continue to stir into a creamy sauce. Adjust water to create a milkshake consistency
- In a large skillet or wok, heat the oil to just beginning to smoke
- Add the veggies and scallion and sauté until crisp-tender
- Pour in the sauce and the cooked pasta then stir to heat through
- Serve with scallion tops
Recipe by B. Hettig