Hazelnut Tahini Pasta

Pasta: The base of the dish, any type of pasta will work, but choose one that holds sauce well.

Toasted hazelnuts: Adds a rich, nutty flavor and a bit of crunch to the sauce.

Tahini: A creamy paste made from ground sesame seeds, providing a unique, slightly bitter taste.

Garlic: Freshly minced garlic adds a pungent, aromatic depth to the sauce.

Olive oil: Used to blend the sauce and add a smooth, fruity flavor.

Lemon juice: Freshly squeezed lemon juice brightens up the dish with a hint of acidity.

Pasta water: Reserved from cooking the pasta, it helps to thin the sauce to the desired consistency.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and complexity to the dish.

To achieve a smoother and creamier sauce, make sure to blend the hazelnuts and tahini mixture for a sufficient amount of time. If the sauce appears too thick, gradually add small amounts of the reserved pasta water while blending until you reach the desired consistency. This will help emulsify the ingredients and create a velvety texture that coats the pasta evenly.

• any type pasta - Substitute with whole wheat pasta: Whole wheat pasta adds more fiber and nutrients, making the dish healthier.

• toasted hazelnuts - Substitute with toasted almonds: Toasted almonds provide a similar crunch and nutty flavor.

• tahini - Substitute with almond butter: Almond butter offers a creamy texture and nutty taste that complements the dish well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, providing a similar flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor similar to lemon juice.

• reserved pasta water - Substitute with vegetable broth: Vegetable broth can help achieve a similar consistency and adds extra flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the pasta to cool to room temperature before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the Hazelnut Tahini Pasta to an airtight container. Make sure the container is sealed properly to maintain freshness.
• Store the container in the refrigerator. The pasta will stay fresh for up to 3-4 days.
• When ready to eat, reheat the pasta in a pan over medium heat. Add a splash of reserved pasta water or olive oil to help revive the sauce and achieve the desired consistency.
• For freezing, portion the pasta into individual servings. This makes it easier to thaw and reheat only what you need.
• Place each portion in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the containers or bags with the date. The Hazelnut Tahini Pasta can be frozen for up to 2 months.
• To thaw, transfer the frozen pasta to the refrigerator and let it thaw overnight. Alternatively, you can use the defrost setting on your microwave.
• Reheat the thawed pasta in a pan over medium heat, adding a bit of reserved pasta water or olive oil to restore the sauce's creamy texture.
• Adjust the seasoning with salt and pepper as needed before serving.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of olive oil or a small amount of reserved pasta water to the pan.
  3. Add the leftover Hazelnut Tahini Pasta to the pan.
  4. Stir occasionally to ensure even heating, adding more reserved pasta water if the sauce becomes too thick.
  5. Heat until the pasta is warmed through, approximately 5-7 minutes.
  6. Season with additional salt and pepper if needed before serving.

• Microwave Method:

  1. Place the leftover Hazelnut Tahini Pasta in a microwave-safe dish.
  2. Add a splash of reserved pasta water or a drizzle of olive oil to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir the pasta and check the temperature. If not heated through, continue microwaving in 30-second intervals until warm.
  6. Season with additional salt and pepper if needed before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Hazelnut Tahini Pasta in an oven-safe dish.
  3. Add a splash of reserved pasta water or a drizzle of olive oil to keep the pasta from drying out.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  6. Remove from the oven and season with additional salt and pepper if needed before serving.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the leftover Hazelnut Tahini Pasta to the bowl.
  4. Stir occasionally, adding a splash of reserved pasta water if the sauce becomes too thick.
  5. Heat until the pasta is warmed through, approximately 10-15 minutes.
  6. Season with additional salt and pepper if needed before serving.

• Pot: Used to cook the pasta according to package instructions.

• Blender: Combines hazelnuts, tahini, garlic, olive oil, lemon juice, and salt into a smooth sauce.

• Pan: Mixes the cooked pasta with the hazelnut-tahini sauce and reserved pasta water.

• Measuring cups: Measures the pasta water and other liquid ingredients accurately.

• Measuring spoons: Measures the tahini, olive oil, and lemon juice precisely.

• Garlic press: Minces the garlic cloves efficiently.

• Wooden spoon: Stirs the pasta and sauce together in the pan.

• Colander: Drains the cooked pasta while reserving the pasta water.

• Knife: Minces the garlic cloves if a garlic press is not available.

• Cutting board: Provides a surface for mincing the garlic cloves.

Pre-toast the hazelnuts: Toast the hazelnuts in advance and store them in an airtight container to save time.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

Cook pasta ahead: Cook the pasta a day before and store it in the fridge. Reheat it by adding it directly to the sauce.

Blender efficiency: Blend the sauce ingredients while the pasta is cooking to streamline the process.

Measure ingredients beforehand: Have all ingredients measured and ready to go before you start cooking.