Tahini Rotini with Broccoli and Lemon

Feb 20 2011 | by ffvhelper | 7 Comments » |
Tags: higher-fat

Not truly fat-free, this delicious pasta dish gets its creaminess from tahini. One of the most popular pasta dishes on this site.

2 large garlic cloves
1 cup cooked chickpeas
1/4 cup tahini
juice and zest of 1 lemon
2 tbsp soy sauce
1/8 tsp cayenne
1 cup vegetable broth, heated
1 pound rotini
2 cups broccoli florets
2 tbsp roasted sesame seeds

In a food processor, combine garlic, chickpeas, tahini, lemon juice, soy sauce, and cayenne and process until smooth. Stir in broth and keep warm.

Cook rotini according to package directions. Add broccoli during last 5 minutes of cooking. Drain pasta and broccoli. Toss with sauce, sprinkle with lemon zest and sesame seeds.

Submitted by Carolin (from: Vegan Planet by Robin Robertson)

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7 Responses to “Tahini Rotini with Broccoli and Lemon”

Jennifer Says:
February 25th, 2011 at 10:47 pm

This was really good. I thought it was turning out too liquid, but once I added it to the pasta it all worked out. I think next time I’ll lighten up on the lemon a little. That was my families only complaint: too much lemon.
Cris Says:
March 24th, 2011 at 9:22 pm

This was great! I made my own tahini, didn’t use as much olive oil – and loved the lemon. Lots of complex flavors your mouth gets to experience. The creaminess made it a little rich – don’t serve up too much!
Yummy
SusanV (admin) Says:
March 24th, 2011 at 10:29 pm

Cris, there isn’t any olive oil in the recipe, unless I’m somehow missing it, so I’m not sure what you meant.
Karen Says:
May 9th, 2011 at 9:46 am

This is one of my family’s favorite meals, and it’s so easy to prepare! I tweak it with an extra can of garbanzo beans because it makes it creamier and boosts the nutritive value of the meal, add less tahini to lower fat, skip the sesame seeds on top to keep fat down since I don’t think it makes a huge difference in flavor (although sometimes I sprinkle with nutritional yeast), and I add LOTS more broccoli – 1- 1/2 pounds.
samechick Says:
May 30th, 2011 at 9:37 pm

I followed along with Karen’s train of thought on this … whole can of garbanzos, less tahini, no sesame seeds …

In a large frying pan I steamed lots of broccoli, cauliflower, green beans and corn with the garlic. Once that was good to go I let it all simmer in the sauce.

Instead of pasta I went with brown rice which I added at the end.

My house smells amazing and I can’t wait to devour this once my husband comes home.

Thanks for such a great recipe!
ardenfor Says:
May 31st, 2011 at 7:23 pm

So very delicious! A real winner with everyone in my family.
Rene Says:
March 18th, 2013 at 2:17 pm

I made this a few times – my husband and I love this dish!