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Lemony Tahini Tagliatelle with Burst Cherry Tomatoes
The star of this pasta is the tahini sauce: It’s rich, nutty, and silky smooth. A good squeeze of lemon adds brightness; garlic makes it extra savory; and juicy, lightly burst tomatoes add just enough freshness to cut through all the creaminess. And while it might be tempting to skip the toasted bread crumbs, they do add a lovely bit of crunch at the end that’s worth it.Servings
Total
45 minPrep
10 minCook
35 minContains
sesame
Swap out
gluten
Free from
soy
peanut
tree nut
Ingredients
Pasta
-
fine sea salt
-
10.5 oz (300g)tagliatelle
Toasted breadcrumbs
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1garlic clove, crushed to a paste
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½ Tbsp (8ml)vegetable oil
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⅓ cup (19g)panko bread crumbs
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⅛ tspfine sea salt
Pasta base
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1 Tbsp (15ml)vegetable oil
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1large shallot, finely chopped
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4garlic cloves, minced
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2 cups (300g)cherry tomatoes
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1 cup (140g)frozen green peas
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½ cup (8g)fresh basil leaves, thinly sliced
Sauce
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1 Tbsp (15ml)extra-virgin olive oil
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1lemon, zested, juiced
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1 tsp (6g)fine sea salt
Make your own
Directions
- Bring a large pot of generously salted water to a boil. Add the tagliatelle and cook to al dente according to the package instructions. Reserving at least 1 cup / 240ml of pasta water (more if you’d like flexibility), drain the tagliatelle and set aside.
- In a large sauté pan, combine the crushed garlic, vegetable oil, panko, and salt. Toast over medium-high heat for about 5 minutes, stirring often, until golden. Transfer to a plate.
- In the now-empty pan, heat the remaining vegetable oil over medium-high heat. Add the shallot and minced garlic and cook for about 5 minutes, or until soft and golden.
- Add the tomatoes and cook for another 7 to 8 minutes, until lightly burst.
- Meanwhile, in a medium bowl, whisk together the tahini, olive oil, lemon zest, lemon juice, nutritional yeast, maple syrup, and salt.
- Slowly mix in the reserved pasta water to loosen the sauce*.
- Add the tahini sauce to the pan with the tomatoes, then add the cooked pasta and peas. Toss to coat. Cook for 3 minutes to warm the peas through.
- Stir in the basil just before serving.
- Top with the toasted panko. Enjoy!
Notes
- †Tahini can vary a lot between brands, especially in how much the sesame seeds are roasted. Some are made from raw sesame seeds and taste pretty mild, while others are made from toasted seeds, which gives them a far richer, deeper flavor. That’s the one you want here. The golden kind.
- * Start with 1 cup / 240ml and add more as needed, depending on how thick your tahini is.
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days. Note that the pasta sauce will dry as it cools. Reheat with a splash of water to loosen the sauce.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 51%
• tagliatelle
• panko bread crumbs
Proteins 16%
• frozen green peas
• tahini
• nutritional yeast flakes
Fruits & Veggies 33%
• garlic clove
• large shallot
• garlic clove
• cherry tomatoes
• fresh basil leaves
• lemon
Calcium
No significant sources of calciumFat
• vegetable oil
• vegetable oil
• tahini
• extra-virgin olive oil
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
Four thumbs up from my husband and I! This was really good. I added a little rehydrated TVP to the sauce, served it over protein pasta, and used edamame instead of peas, all to boost the protein a little. Otherwise made the sauce just as directed. I was so shocked it doesn’t taste like tahini at all! I agree with another review who suggested maybe some red pepper flakes I may try that next time. Thank you so much. This was a real winner.👍👍👍👍
I absolutely loved this! Even better the next day. We added some Maggi in which gave it a little extra depth and doubled the breadcrumb topping.
It’s ok. Maybe my tahini is not the greatest, I found this one a bit underwhelming. Breadcrumbs were a nice touch though!
Also here from the vlog, this is our new favorite pasta recipe now!! Absolutely delicious flavor combination. We added some broiled tofu cubes on top for more protein. I think I made a higher sauce to pasta ratio but it ended up perfect.
Here from the vlog, yummy and pretty easy recipe! Bread crumbs were a really fun topping, I seasoned them with garlic powder
I made it… but I am not sure I like it. I feel like some chilly flakes could help if you’re not accustomed with the tahini/lemony flavour like me.
I made this thinking we'd have leftovers for tomorrow but it was so good we nearly finish it all!
I'd rate this 1000/10 if I could. Superb! Makes so me excited for the cookbook!!
This was delicious! The bread crumbs made it really tasty and I loved how creamy it was. My kids love it too
I loved the use of the tahini in this recipe. It felt like a more nutritious version of a cream sauce.
The breadcrumbs were a nice touch but I used less than suggested so now I have some leftover for another meal. Bonus! 😊
absolutely loved the tomatoes in this, will make that again!
After watching the vlog, ofcourse I had to make this recipe. If you love Tahini & nutty flavour, this is hands down super tasty. Plus great for winters & if you need anything extra comforting !!
Wow, how filling is this recipe? I was very full at the end of the meal.
In my personal opinion, I would skip the breadcrumbs, I didn't like the texture in the pasta. I also added som zucchini for extra veggies and I really liked it.
I would give more stars if possible. Delicious and filling 👍🏻
So simple and tasty!! 🤤
Perfect coincidence that this was just posted! I wanted to make a quick pasta dish tonight and we literally only had cherry tomatoes and a lemon in terms of produce. There is always peas in the fridge and a small basil plant on our window sill. I just love how we were able to eat such a delicious and simple meal with ingredients that we happened to have in our household. Thank you once again for an amazing recipe. 🫶