Whole Wheat Pasta Primavera With Tahini and Sesame

No ratings yet

Give your pasta night a Mediterranean makeover with this Vegetable Spaghetti tossed in a creamy tahini sauce and topped with sesame seeds. Inspired by classic Greek recipes for cold noodles with sesame, this dish is loaded with fresh vegetables, whole wheat spaghetti, and a luscious, calcium-rich tahini dressing. Perfect for vegans, vegetarians, and anyone looking for a healthy, plant-based meal, this recipe is quick to prepare and full of flavor. Ideal for family dinners, meal prep, or a nourishing lunch, it’s a delicious way to enjoy the benefits of the Mediterranean diet.

No ratings yet

Whole Wheat Pasta Primavera With Tahini and Sesame

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegan, Vegetables

Prep Time 15

Cook Time 20

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegan, Vegetables

Ingredients

1 cup tahini preferably from unhulled sesame
½ cup extra virgin Greek olive oil or more, as needed
2 to 3 tablespoons lemon juice to taste
Greek sea salt to taste
1 pinch cumin
3 garlic cloves minced
½ cup water
3 cups raw broccoli florets cut small
2 medium carrots peeled and diced
2 medium zucchinis trimmed and diced
1 large red bell pepper seeded and sliced thinly
3 tablespoons ouzo
Salt to taste
1 pound 450 g whole wheat or legume-based spaghetti
2 tablespoons sesame or nigella seeds

Instructions

In the bowl of a food processor, beat together the tahini, 6 tablespoons of olive oil, lemon juice, sea salt, cumin, garlic, and enough water to make a thick, creamy paste.
Heat the 2 tablespoons of olive oil in a large frying pan over medium heat and quickly sauté the broccoli florets. Add the carrots and stir. Add the zucchini and peppers. Raise heat to medium and carefully add the ouzo. Stir all together quickly and gently for about 4 minutes, until al dente. Season to taste with salt. Cover and set aside.
Cook pasta according to the package instructions. Drain and reserve 1 cup of the pasta cooking liquid. Add a little of it to the tahini mixture, processing until smooth. Continue to add a little more, as needed, to create a creamy, smooth sauce.
In a large bowl, toss together the pasta, vegetables, and tahini sauce. Serve garnished with sesame seeds.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Whole Wheat Pasta Primavera With Tahini and Sesame