Basil Tahini Pasta with Mushrooms & Burst Tomatoes
Ingredients
The basil tahini
-
½
cup
tahini
-
2
teaspoons
olive oil
-
3
cloves
garlic
-
3
tablespoons
lemon juice
-
1
cup
basil leaves, packed
-
to taste
sea salt
-
to taste
ground black pepper
-
½
cup
cold water
The pasta
-
¾
lb
shaped pasta of choice
-
4
teaspoons
olive oil, divided
-
2
cups
cherry or grape tomatoes
-
¾
lb
cremini mushrooms, sliced
-
to taste
red pepper flakes
Instructions
- Make the basil tahini by blending tahini, olive oil, garlic, lemon juice, basil, salt, and pepper in a food processor until smooth, adding cold water until creamy.
- Cook the pasta according to package directions, reserving 1 cup of the cooking water before draining.
- In a skillet, heat 2 teaspoons of olive oil and add tomatoes, stirring until they burst and brown slightly.
- Remove the burst tomatoes and wipe the skillet clean. Return it to heat with the remaining olive oil.
- Add the mushrooms to the skillet, cooking until browned and soft, then season with salt.
- Combine the cooked pasta and basil tahini in the skillet, adding reserved pasta water as needed for consistency.
- Serve the pasta topped with burst tomatoes, extra basil, and red pepper flakes.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
You might also like