Spaghetti with spinach and tahini - Donna Hay

A good pasta dish is always a great dinner idea. So whenever I see a recipe for a nice vegetarian pasta dish, I save it on my Pinterest account so that I always have inspiration for dinner. That also happened with this dish. I saw this recipe for spaghetti with spinach and tahini at Donna Hay. I often love her recipes and the food photography in her books is simply wonderful. This recipe can be found in her book Week Light, that is filled with easy and healthy weekday recipes.
Click here to order Week Light from Donna Hay.

Tahini is a sesame paste that is very popular in Israel and the Middle Eastern kitchen. I love tahini, it’s a great ingredient to make hummus and goes well as a sauce with cauliflower. Before this, I never used tahini with pasta before. But it turned out to be a great combination!

This recipe for spaghetti with spinach and tahini isn’t only vegetarian, it’s suitable for vegans too! You only need to check if the pasta doesn’t contain egg if you’re making it. I used whole wheat spaghetti as it’s much better for your health than white spaghetti. Your dinner is done in 10 minutes and super easy to make. Below is the recipe for 2 people, just double the ingredients if you’re making it for 4.

Recipe Spaghetti spinach tahini

Ingredients (for 2 people):
175 grams whole wheat spaghetti
70 grams tahini
80 ml water
1 tablespoon lemon juice
1 garlic clove, finely cut
1 tablespoon mint leaves
1 tabelspoon fresh dill
1 tablespoon fresh parsley
400 grams fresh spinach
2 tablespoons almonds, crushed

Prepare the spaghetti as stated on the package.
But the tahini, water, lemon juice, garlic, mint, dill and parsley in a food processor or blender and blend until smooth.

Drain the spaghetti and stir the spinach through the spaghetti in the pan. Add the tahini sauce to the pan as well.
Serve the spinach tahini spaghetti with the crushed almonds.