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
- 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)
- 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
- 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.
I used quinoa noodles but use whatever pasta you like.
Looks delicious, Jeanine! So I know you use quinoa noodles for this dish, but I was wondering if you think they taste a little different than normal pasta? I’ve tried brown rice pasta and other gluten free pasta’s but don’t really like the textures or flavors. I haven’t experimented with quinoa pasta yet though! Maybe I’ll like it better? 🙂
I love the recipes that come together when you think you’re making something out of nothing, or leftovers or whatever is left in the pantry! This looks delicious and uses some great ingredients in an interesting way. Can’t wait to try this, thanks for the inventive recipe!
This looks amazing and so creative !
Can’t wait to try it . Sending hugs !
I didn’t even know quinoa pasta existed! I guess I am not surprised though 🙂 I usually use corn pasta because it seems to be less mushy than brown rice pasta, but I will have to be on the look out for quinoa pasta! Sometimes some of the ugliest foods are the best!
I love this pasta! It’s SO unique. I love all the flavor profiles and the brussels sprouts! Very creative – can’t wait to try this!
Love the sound of this. Just finished up the last of some tahini in a collard salad last night, and am already desperate to go run out and get more. I love how it’s really taking off everywhere in such beautiful recipes like this.
Such an unusual combination… Going to have to try it. I think I, too, have some tahini banging around at the back of the fridge!
I’ve love to make this soon! My daughter just discovered a love for Brussels sprouts and would devour this! So would I, of course.
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I saw this recipe on the Chalkboard and had already flagged it! Will definitely be making it. Love how well-balanced it is in veg, fat, protein, etc while still being vegan. This is so my kind of pasta dish, that I wish I had come up with it myself. 😉
This looks so great – I love a simple and healthy pasta recipe. And anything with roasted hazelnuts wins me over. Fortuitously, I have all these ingredients on hand! Also that bowl the pasta is in is super pretty.
This looks absolutely fantastic! Congratulations on being featured on the Chalkboard. How exciting! You’re also a finalist for best food blog too on Saveur so you’ve got quite an exciting month & deservedly so too. 🙂
Love tahini so I’ll have to try this soon & it’s vegan! How delightful!
Oh I know ALL about an out of hand pantry. The nuts are the craziest, especially with me experimenting with nut butters and nut milks over the past month or so. This looks absolutely incredible. As usual!!
Unique recipe! Will try soon!
This looks so wonderful! I’ve never thought of pairing hazelnuts and tahini, but I bet it’s so super tasty! I have everything but the sprouts on hand…since they’re my favorite veggie they are eaten pretty darn quick around here 😉 Guess I need to go to the store!
I have the same little stashes, although mine seem to be almonds… sliced, blanced, whole… they are everywhere. I also always have an open jar of tahini, and oddly enough, I always seem to have Brussels sprouts… I’ll definitely be making this soon. Thanks for sharing!
ha, yea me too – roasted almonds, raw almonds, slivered, etc 🙂
i have that hoarding problem with cashew nuts recipe..I have been eyeing your stuffed cabbage though.
Mhhh, the sauce sounds delicious. I have a major crush on hazelnuts recently 🙂
I think it would also be perfect on spiralized carrot or zucchini “noodles”. Gonna try that :D!
it would be – yum!
I love these little clear out cupboard/fridge meals. They are the best, love the sound of the dish. So fresh and perfect for spring. Pinned!
This pasta looks and sounds so good!! Love the flavour!