Crispy Quinoa Tahini Pasta
Difficulty: Easy
Creamy tahini meets crispy quinoa for an indulgent pasta recipe you will not want to miss. Recipe by Patricia Martinescu @bakecookrepeat.
For the Pasta
- 10 oz. dry, mini pasta like orzo or ditalini
- 1/4 cup pasta water
- 1 cup fresh spinach
- 1/4 cup Roland® Sun-Dried Tomatoes
For the Sauce
- 2 tablespoons Roland® Organic Fine Tahini
- 2 tablespoons unsalted butter
- 3 whole shallots, finely minced
- 1/2 cup heavy whipping cream
- Juice of 1 medium lemon
- 1 cup Parmesan, freshly grated
For the Crispy Quinoa
- 1/2 cup Roland® Organic Tri-Color Quinoa
- 1 tablespoon Roland® Olive Oil
- Sea salt, to taste
Directions
- Boil quinoa per package instructions. Drain and place onto a parchment paper-lined baking sheet. Toss in olive oil and sea salt and bake at 375°F for 20 to 25 minutes, stirring every 10 minutes. Set aside to cool
- In a large pot of water seasoned with salt, boil the pasta. Reserve 1/4 cup of pasta water.
- In a large skillet, add butter and shallots. Cook on medium heat until translucent. Then, add sun-dried tomatoes and crushed red pepper flakes. Cook for 3-5 minutes to caramelize the tomatoes
- Stir in heavy cream, tahini, and grated cheese. Simmer for additional 3-5 minutes until the sauce is slightly thickened
- Add in pasta, pasta water, spinach, and lemon juice. Stir until combined. Cook until the spinach is wilted. Top with sun-dried tomatoes and crispy quinoa. Store leftover quinoa in an airtight container in the refrigerator
