Join cookbook author Hetty McKinnon as she boils, sauces, tops, and broils her way through her tater-tot-topped Creamy Tahini "Mac & Cheese" recipe. Short, nubby pasta and vibrant green beans get cloaked in a tahini-boosted sauce, topped with an impressive number of tater tots, and baked until crisp.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Hetty boils, tosses, bakes, and tots her way through this dish, offering tips and backstory along the way. —Hetty McKinnon
green beans, cut to 1-inch lengths
(135 grams) tahini paste
Juice of 1/2 a lemon
garlic clove, very finely chopped
extra-virgin olive oil
Freshly ground black pepper
Handful of chopped scallions or chives
frozen tater tots, defrosted
In This Recipe
Preheat oven to 400˚F.
Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies.
For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper.
Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and scallions and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.