Vegan

Tahini Bucatini

February 21, 2019
Photo by What We Eat Gals
Author Notes

Pasta is perfect when you need dinner in a pinch - and when pinching pennies might also be a good idea (it’s rent week, you’ve indulged in one too many “treat yourself” purchases… we’ve all been there!) But this couldn’t be an easier dish to whip up any time, really. It’s packed with savory flavors from jars and bottles you already have stacked in your cabinet or stuffed into the side of your refrigerator door. Soy sauce and sesame oil bring an undeniable umami, chili flakes add a zip of heat, and the creamy tahini brings some subtle, yet complimentary, nuttiness to the party. Blend it all together and the result? A sauce with some serious global flavor - simply by reaching into your pantry. Plus, bucatini rhymes with tahini…so they’re basically meant for each other. —What We Eat Gals

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 1/2 cup tahini
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 3 cloves garlic, crushed
  • 1-inch pieces ginger, pealed and roughly chopped
  • 1/4 cup cilantro stems, roughly chopped
  • 1 tablespoon sriracha, or more to taste
  • 1/4 cup starchy pasta water or more if needed
  • 1 pound dried bucatini
  • Toasted sesame seeds, chili flakes, cilantro, and scallions for garnish
In This Recipe
Directions
  1. For pasta: bring a large pot of salted, boiling water to a boil. Cook pasta according to box instructions, until al dente. Reserve 1/4 cup pasta water. Drain pasta and set aside.
  2. For sauce: add the first 9 ingredients to a high-speed blender and blend until smooth. Add more water to sauce for a thinner consistency.
  3. Toss the pasta with sauce and finish with a generous pinch of sesame seeds, chili flakes, scallions and cilantro. Enjoy!
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