Spinach And Mushroom Pasta In Tahini Sauce

This creamy lemon tahini pasta is full of deep earthy fall flavors thanks to roasted mushrooms and chestnuts. Add a tangy, garlicky tahini sauce for the perfect weeknight meal. This recipe is dairy free, vegan and can easily be made gluten-free.

5 from 24 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course dinner

Cuisine American, Middle Eastern

Servings servings

Calories 606 kcal

Ingredients

For The Tahini Pasta Sauce

3 tablespoons tahini
1 tablespoon peanut butter
1 lemon juice and zest
3 tablespoons water
1 garlic clove minced
¾ cup pasta water *cooking water from pasta

For The Mushroom And Chestnut Pasta

5 ounces portobello mushrooms cut into wedges
5 ounces woodland mushrooms roughly cut in half
2 red onions cut into quarters *see note 1
1½ cups cooked chestnuts cut in half
3 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon ground black pepper
10 ounces pasta
2 cups spinach

Instructions

Preheat the oven to 430° F (220° C). Line a baking tray with parchment paper.
Add the mushrooms, onions and chestnuts to a large mixing bowl. Drizzle with the olive oil and season with salt and pepper. Transfer to the baking tray, and roast for 20 minutes.
When the mushrooms and chestnuts are halfway through their cooking time, put the pasta on to boil. Cook according to the instructions on the packet.
While the pasta is cooking, prepare the tahini lemon pasta sauce by combining the tahini, lemon juice, lemon zest, peanut butter, garlic, chili pepper flakes and 3 tablespoons of water.
Drain the pasta, reserving ¾ cup of the cooking water. Add the cooking water to the tahini dressing and whisk to combine. Pour the sauce over the pasta and stir in the mushrooms, onions and chestnuts. Stir in the spinach, which should wilt on its own in the hot pasta.

Notes

To keep the onion quarter intact, cut off the stem end of the onion by about ¼ of an inch. Trim the root, but keep the root end intact. This is what will keep the onion quarters from separating.

❄️Storage Instructions

Refrigerator

Allow the pasta to cool completely before storing it in the refrigerator. Transfer to an airtight container. Plastic, glass, or stainless steel containers all work well. Make sure the pasta is submerged under the tahini sauce to prevent it from drying out. You can store spinach and mushroom pasta in the fridge for up to 4 days.

Freezer

Allow the pasta to cool completely first before freezing. Portion into single servings in freezable airtight containers, leaving 1⁄2 inch headspace at the top. Plastic or glass will both work. Ensure the pasta is completely submerged in the tahini sauce. Freeze for up to 2-3 months.

Thaw overnight in the refrigerator before reheating. Add a splash of non-dairy milk or water when reheating if the pasta seems dry. Reheat gently over medium-low, stirring frequently, until hot throughout.

Nutrition

Calories: 606kcalCarbohydrates: 92gProtein: 16gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 342mgPotassium: 938mgFiber: 6gSugar: 7gVitamin A: 1436IUVitamin C: 45mgCalcium: 83mgIron: 3mg

Keyword pasta in tahini sauce, spinach and mushroom pasta

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