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.
Remember to subscribe to my free, Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
MORE HEALTHY PASTA RECIPES:
TAHINI PASTA RECIPE:
A fabulous, creamy pasta made with tahini and peanut butter!
- 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.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.