Hazelnut Tahini Pasta

Pasta: The base of the dish, any type of pasta works well and cooks quickly.

Toasted hazelnuts: Adds a crunchy texture and nutty flavor that makes the sauce special.

Tahini: A creamy sesame seed paste that gives the sauce its rich, smooth texture.

Garlic: Adds a sharp, savory kick to balance the creaminess of the sauce.

Olive oil: Helps blend the sauce ingredients and adds a fruity richness.

Lemon juice: Brings a fresh, tangy brightness that lifts the flavors.

Salt and pepper: Essential seasonings to bring out all the flavors in the dish.

Reserved pasta water: Used to adjust the sauce consistency and helps it stick to the pasta.

One of the most helpful tricks in this recipe is how to use the reserved pasta water to make the sauce just right. After you cook your pasta, don’t throw away the water you boiled it in! That water is a little starchy, which means it can help your sauce stick to the noodles better and make everything creamy without adding extra oil or cream.

Here’s how to do it step by step:

1. When your pasta is done cooking, scoop out about a cup of the hot pasta water and set it aside before you drain the rest.
2. After you blend your hazelnuts, tahini, garlic, olive oil, and lemon juice into a smooth sauce, add it to the cooked pasta in a pan.
3. Slowly pour in the reserved pasta water, a little at a time, stirring as you go. Stop when the sauce looks creamy and coats the noodles nicely.
4. Taste it and add salt and pepper if you want.

Using the pasta water like this makes the sauce silky and helps it stick to every bite, so you don’t end up with dry noodles or a sauce that slides off. It’s a simple way to make the dish feel richer and more connected.

I remember the first time I tried this, I poured in too much water at once and the sauce got too thin and watery. Now I add it slowly and stop as soon as it looks perfect. It’s a little step that makes a big difference, and it’s a neat trick you can use with lots of pasta dishes, not just this one!

• 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.