Tahini Lemon Pasta

 photo WP_20170117_007_e_zpswmlami4e.jpgSame sauce just over a jerk chicken.

14th February Update: This recipe hasn’t seen many updates, but fear not, dearest readers, every recipe will find its groove in due time. This is just a basic tahini sauce over pasta, but it now has two variations, The first is just an alternative sauce, minus the lemon. The second is based on a marinaded recipe, where I ditch the marinade part because I can’t tolerate it. It still tastes the same so no great loss. It’s a very handy recipe as it’s extremely filling and versatile. Tahini has become a staple in my kitchen, never thought it would as the first time I tried it I never wanted to go back, further proof that you should always grant second chances to healthy foods. What I do is use raw garlic, tahini, water, salt and maybe honey. From there I just add whatever I feel like trying. You can heat the sauce, but it clumps up and isn’t as pleasant. With he little tahini in the first variation you do get slightly more tender chicken. You can see this in my Honey Tahini Chicken, the coating helps keep the chicken moist. I find sweetness helps with tahini if you don’t like how it tastes raw. Raw garlic and salt are also great at making it more palatable if you’d rather omit the sugar.

I suppose talking tahini to those who’ve never tried it isn’t much help is it? Well, first-timers might be better to use the light, hulled sesame seeds, as opposed to the dark, unhulled. The dark is much stronger. The taste, well I’ve gotten used to it, it can taste burnt almost, it’s not intolerable, but you might have to get used to it and remember that all tastes differ. The great thing is how quick it is to mix up, a bit of garlic, fresh or powder, salt, maybe something sweet, any liquid sweetener works, and you have a sauce, a spread, whatever. You can do the same thing with nut butters, but I’ve found tahini to work better as a general sauce. Until I grow some basil and make some pesto I’ll be making this once a week so you might find a few more variations in time. It can also be used without the chicken of course. See you again.


2 Chicken Breasts
85g Pasta of Choice
2 Cloves Garlic or Equivalent in Garlic Paste
1 Tbsp Light Tahini/Dark Tahini
1 Tbsp Lemon Juice
Salt and Black Pepper To Taste

Optional: Add Grated Garlic and Flaked Almonds to Chicken when cooking.


1. Cook Pasta per directions and drain.

2. While Pasta is cooking, heat some Olive Oil in a pan and fry Chicken until cooked through (Drain as necessary)

3. While Pasta and Chicken are cooking, mix together the Tahini, Lemon Juice, Salt and Pepper until smooth and set aside. If too thick add a drop of water.

4. When everything is cooked add the Pasta to the Chicken and mix together, heat for a few seconds and pour onto a plate. Then pour on the sauce and serve.


Garlic and Tahini: Mix Chopped Chicken with the following: 1 Tbsp Olive Oil, 1 Tbsp Water, 1/4 Tbsp Light Tahini, 1/4 Tsp Sea Salt, Basil, Oregano and Sage. Cook as normal. Sauce is the same.

Tahini Almond Sauce (Tweaked from: Tahini Almond Sauce):


2 Cloves Garlic, Grated or Equivalent in Garlic Paste
1 Tbsp Light Tahini/Dark Tahini
1/2 Tbsp Lemon Juice
1/2 Tbsp Almond Butter
Salt and Black Pepper To Taste
Water/Almond Milk to Thin

1. Mix everything except the Water and then add the Water to thin out.


3 thoughts on “Tahini Lemon Pasta

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