This tahini pasta is extra creamy and extra flavorful. It borders on a thai flavor, but the focus is really on the tahini and peanut. Together they make a very rich, creamy sauce that is delicious!
Ya, this one is goooood.
My friend brought me a plate of something the other day and asked if I could make a “healthy” version. She got it at the cafeteria where she works.
I never even got to try it. I just looked at what was in it, took a sniff, and got to work.
I still don’t know if I came close or not, but she sure did love my version. I did too. I’ll make this one again and again. Seriously yummy!
TAHINI PASTA SAUCE
This sauce is rich, creamy and has what some may consider to be strong flavors.
I should mention here that I love strong flavors. So the peanut sauce is heave on flavor. If you prefer a milder flavor, add an extra 1/4 cup of milk to the sauce and go light when pouring it on. You should taste the sauce before stirring it into the pasta.
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MORE HEALTHY PASTA RECIPES:
TAHINI PASTA RECIPE:
- 8 oz. whole wheat spaghetti noodles
- 1 lb. frozen spinach
- 1 1/2 lb. boneless, skinless chicken breasts (about 4 breasts)
- 1/2 cup chicken broth (no sugar added)
- 1 tsp. olive oil
- 1/2 cup peanut butter (no sugar added)
- 8 oz. tahini
- 1 cup milk (plus extra if needed)
- 8 oz. cherry tomatoes (halved)
- Cook noodles and spinach in the same pot, to pasta's package directions.
- Cut up chicken and cook in a pan using olive oil and chicken broth.
- In a medium mixing bowl, whisk together the peanut butter, tahini and milk, adjusting milk to get a nice, creamy and smooth consistency.
- After draining the noodles and spinach, transfer to the mixing bowl and stir until the noodles are well coated with sauce.
- Lastly, stir in the tomatoes and serve.