Maccheroni with tahini sauce and roasted Brussel sprout
Have you ever thought about using tahini to make a sauce for pasta? I took a cue from the Anglo-Saxon tradition, because I often used this condiment. I thought of combining the roasted Brussels sprouts and lemon to give the cream an extra boost, and I really liked the result: certainly different from the usual pasta dishes, perfect to vary your diet or to amaze your guests. I recommend it. And then it's very quick to prepare!
what is tahini?
It is nothing more than the result of pureed sesame seeds. Exactly, nothing could be simpler: in the same way in which almond cream is prepared by blending almonds, with sesame seeds - which being oil seeds, they release essential oils - you can obtain a smooth and silky cream. However, I recommend store-bought because, unless you have a very powerful blender, and a lot of patience, it takes some time to reach a smooth and lump-free consistency.
Tahini sauce is also essential to preparare hummus - take a look at these posts.
Ingredients - for 2/3 portions
210 g wholemeal rigatoni;
260 g Brussel sprouts, cut in half;
1 glove of garlic (optional);
40 g tahini;
50 g water;
2 tbsp lemon juices;
Salt and pepper, a pinch each;
Flaked almonds to garnish.
Sauté the Brussel sprouts in a pan with oil and a clove of garlic, when they are tender, put half of them in the blender jar, together with tahini, water, lemon, salt and pepper and blend until you get a fairly thick and homogeneous cream;
Boil a pot of salted water, cook the pasta for the minutes on the box then when it is cooked, stir in a ladle or two of the cooking water and the tahini cream;
Top your plates with toasted flaked almonds and the remaining Brussels sprouts.