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Ultra-creamy sauce: a magic ingredient
This sauce is absolutely divine, but the ingredient that makes it so creamy is so simple and accessible to everyone: pasta cooking water! It literally changes EVERYTHING...!
Tomatoes...dried or fresh?
At the time of publishing this recipe, in early January, fresh tomatoes are not in season at all (they are eaten roughly from June to September inclusive). As I try to respect that as much as possible, I wanted to try it with dried tomatoes and it was succulent!
When do you eat spinach?
From September to May included!
Storage
This sauce can be kept for 2-3 days in the fridge without any problems.
You can also freeze it if you have too many - that's what I do! In this case, it can be kept for 3 months in the freezer.
📖 Recette
Super creamy tahini pasta
Ingredients
- ¾ cup sun-dried tomatoes
- 6 tablespoons tahini
- 1 lemon
- 1 ½ tablespoons garlic powder
- 5 teaspoons olive oil
- 1 handful baby spinach
- 6 cups pasta
- 1 handful pine nuts
- Parmesan cheese optional
Instructions
- Place sun-dried tomatoes, tahini, lemon juice, garlic powder, olive oil and spinach in a blender.
- Blend once, then start cooking the pasta.
- Two minutes before the pasta is finished cooking, take 4-5 ladles out the water and add 4 of them gradually to the blender. Blend a second time and add the 5th if necessary.
- Drain the pasta, add the sauce and pine nuts, and enjoy! If you like, you can also add a little Parmesan cheese as a topping.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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