This clever tahini sauce lends the pasta a velvety finish, without the need for cream. Sprinkle with parmesan and pepper to finish, if you like

This clever tahini sauce lends the pasta a velvety finish, without the need for cream. Sprinkle with parmesan and pepper to finish, if you like

This clever tahini sauce lends the pasta a velvety finish, without the need for cream. Sprinkle with parmesan and pepper to finish, if you like

SERVES 4

350g dried wholemeal pasta

200g spinach, stems trimmed

chopped roasted almonds, to serve

TAHINI SAUCE

140g light tahini

160ml water

2 tbsp lemon juice

1 clove garlic, crushed

5g mint leaves, chopped

2 tbsp chopped dill sprigs

8g flat-leaf parsley leaves, chopped

sea salt and cracked black pepper

  • To make the tahini sauce, place the tahini, water, lemon juice, garlic, mint, dill, parsley, salt and pepper in a food processor or blender and process until smooth.
  • Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente. Drain, reserving 125ml of the cooking water, and return the pasta to the pan. Add the spinach and stir until wilted. Add the tahini sauce and toss to combine, with a little of the reserved pasta water if the sauce needs thinning.
  • Divide the pasta between serving bowls and top with the almonds to serve.

COOK’S NOTE This clever tahini sauce lends the pasta a velvety finish, without the need for cream. Sprinkle with parmesan and pepper to finish, if you like.

  • Recipes © Donna Hay 2019

 

Source : Mail Online

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