Hazelnut Tahini Pasta

I keep a pretty full pantry (to say the least). I love to have a variety of oils, vinegars, grains & nuts on hand but every now and then on hand becomes completely out of hand. This little sauce came about one day when I was cleaning out my shelves and found five separate stashes

pasta / vegan / gluten free

hazelnut tahini pasta with brussels sprouts / loveandlemons.com

I keep a pretty full pantry (to say the least). I love to have a variety of oils, vinegars, grains & nuts on hand… but every now and then “on hand” becomes completely out of hand. This little sauce came about one day when I was cleaning out my shelves and found five separate stashes of hazelnuts. Some were newly purchased, some were tucked waaay in the back. Also, back beyond my immediate reach was a still-pretty-new-yet-forgotten-about jar of tahini.

I had pasta noodles to use up, but this would be great as a dressing drizzled over a farro salad, or over greens with roasted sweet potatoes.

It doesn’t puree as smooth as cashew-based sauces (and it’s definitely not pretty). It’s a bit on the grainy side, but has that nice tahini tang and also a bit of sweetness from the hazelnuts.

You may have noticed already, but this recipe was posted as a little L&L feature over at the The Chalkboard last week. 

hazelnut tahini pasta

  PrintAuthor: Serves: serves 2, with extra sauceIngredientsfor the sauce:
  • 1 cup unsalted hazelnuts, toasted & shelled
  • 2 cloves garlic
  • ¼ cup tahini
  • juice of 1 lemon
  • ¼ olive oil
  • salt, pepper
  • water, as needed to thin (about ¼ cup, if necessary)
for the pasta:
  • 8 oz. pasta, plus some reserved pasta water
  • 1 teaspoon olive oil
  • 2 cups of brussels sprouts, thinly sliced
  • ¼ cup toasted hazelnuts, roughly chopped
  • a few pinches of red pepper flake
  • salt & pepper, to taste
Instructions
  • Toast your hazelnuts well. (In a 300 degree oven for 15 or so mins, or in a skillet for about 5).
  • Make the sauce by pureeing the hazelnuts, garlic, tahini, lemon and olive oil in a high speed blender. Drizzle water, as necessary to get your blade moving. Add salt and pepper to taste.
  • Cook pasta according to the package directions.
  • In a large skillet heat olive oil. Add the shaved brussels sprouts into the skillet in one layer (you might have to work in batches if they don’t all fit). Add a pinch of salt and pepper. Let them cook for a minute or so (until they begin browning), and flip. Cook for another couple of minutes until the edges are golden.
  • Remove the brussels sprouts from the pan and toss them with the pasta and as much or little sauce as you like. Add a little pasta water, as needed, to create a creamy sauce. Top with toasted hazelnuts and a pinch of red pepper flakes. Taste and adjust seasonings.
    • NotesRaw cashews, walnuts, or blanched almonds can be substituted for the hazelnuts.

    I used quinoa noodles but use whatever pasta you like.

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