spagetti z tahini

Tahini Spaghetti with Black Pepper

Spaghetti Tahini with Black Pepper. Who said vegans have to have it worse? Raz Rahav presents an exciting vegan version of the famous Roman spaghetti 'Cacio e Pepe' with tahini and plenty of black pepper.

 

Ingredients:

  • 1 package (500 g) spaghetti
  • A handful of finely chopped dill leaves
  • A handful of finely chopped cilantro leaves
  • 1/4 cup tahini Al Arz
  • 1 tablespoon lemon juice
  • 1 teaspoon of salt.
  • 1 teaspoon ground black pepper (or to taste)

Preparation:

Cook spaghetti according to the manufacturer's instructions in a large pot of boiling salted water. Drain and save one cup of the cooking liquid. Meanwhile, transfer the herbs to a large bowl. Add tahini, lemon juice, salt, and pepper. Mix well. Add the hot spaghetti to the bowl and toss well so the sauce completely coats the pasta. Add 1/4 – 3/4 cup of the cooking liquid to 'create' the sauce. Taste and adjust seasoning to your liking. The dish should have an intense black pepper flavor. Divide the spaghetti into individual bowls, drizzle with a little olive oil.

 

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ilość For 2 people

czas Approx. 40 minutes

poziomEasy