Creamy Tahini Pasta with Lemon, Garlic and Tofu
A velvety, plant-based pasta dish featuring a zesty lemon-tahini sauce, sautéed kale, and protein-packed crispy tofu.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
1/2 lb fettuccine or pasta of choice
2 tbsp extra virgin olive oil
9 large cloves garlic, minced
1 medium yellow onion, diced
2 cups chopped kale
1 tsp fine salt
1/2 tsp black pepper
2 tbsp nutritional yeast
1/2 cup tahini paste
1–2 tbsp pure maple syrup
Juice and zest of 1/2 lemon
1–2 cups reserved pasta water
1–2 pinches red pepper flakes
1 recipe crispy tofu (optional)
Instructions
- Prepare your crispy tofu according to preferred recipe.
- Boil pasta in salted water until al dente, reserving 2 cups of starchy pasta water before draining.
- Sauté onions and garlic in olive oil over medium heat until translucent.
- Add chopped kale and cook until slightly wilted.
- Stir in salt, pepper, nutritional yeast, tahini, maple syrup, and lemon juice.
- Add 1 cup of pasta water to the pot and stir to create a smooth, creamy sauce.
- Toss in the cooked pasta and mix until fully coated, adding more water if the sauce is too thick.
- Garnish with red pepper flakes and top with crispy tofu.
Notes
- Always reserve more pasta water than you think you will need.
- Use runny, fresh tahini for the best sauce texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg