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.
So simple and delicious, we loved it!
Was the olive oil for the sauce a 1/4 cup because it just 1/4?
This was great! i would put WAY more brussels in next time — but i do love a sprout!
I’m glad you enjoyed it! Thanks for the feedback!
So excited to try this recipe as I am gluten-free and this is such an easy clean recipe. Thanks so much for sharing!!
Hi Jeanine,
I’am Chantal from Travelling Papilles.
I just discover and like your nice blog!
This recipe is really original, I’ll give it a try.
Chantal
This looks heavenly! Such great presentation also. I must try!
http://www.dancingthroughsunday.typepad.com
OMG the quinoa “pasta” looks delicious.
Just tried a rendition of this. I subbed quinoa pasta for corn pasta and I used fresh avocado slices on top instead of Brussels… It was delish!!! Such a simple easy meal to make. Thanks for the great recipes!
sounds delicious, so glad you liked!
This looks so delicious! Love the idea of the hazelnut tahini sauce–must try this.
Awesome recipe and I think that plate was tailor-made for this dish! It’s perfect & I want it! 🙂 pinned
ha, thanks. Those anthro plates work every time 🙂
I’ve been subscribed to your site for ages now and no idea why I haven’t commented! I love this pasta idea especially with using up ingredients; a process I’m going through myself right now! The tahini sauce sounds divine!
Quinoa pasta has THEE best GF texture. So so good. This creamy sauce sounds outstanding and so simple. Always love your creativity. Wishing you luck with Saveur!
Ugly, yet tasty! Haha, that’s the perfect way to sum up tahini.
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!