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

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. 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
  2. In a large pot of water seasoned with salt, boil the pasta. Reserve 1/4 cup of pasta water.
  3. 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
  4. Stir in heavy cream, tahini, and grated cheese. Simmer for additional 3-5 minutes until the sauce is slightly thickened
  5. 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