Creamy Tahini Pasta with Roasted Broccoli and Lemon

Why You’ll Love This Recipe

• Ultra-creamy without dairy: tahini makes a silky, nutty sauce.
• Roasted broccoli brings crispy edges and sweet-charred flavor.
• Weeknight-friendly: 40 minutes start to finish with simple steps.
• Plant-based and easily adaptable for gluten-free eaters.

Grocery List

• Produce: 1 large head broccoli, 1 lemon, 4 garlic cloves, small bunch fresh parsley
• Dairy: None
• Pantry: Whole-wheat pasta, tahini, extra-virgin olive oil, Dijon mustard, maple syrup, crushed red pepper flakes, sesame seeds, kosher salt, black pepper

Full Ingredients

Pasta & Broccoli

• 12 oz (340 g) whole-wheat short pasta (fusilli, penne, or rigatoni)
• 1 large head broccoli (about 1 1/4 lb / 570 g), florets separated; stems peeled and sliced 1/4 inch thick
• 2 tbsp extra-virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1/4 tsp crushed red pepper flakes (plus more to taste)
• 1 tbsp kosher salt, for the pasta water
• 1/2 tsp kosher salt, for the broccoli
• 1/4 tsp freshly ground black pepper

Tahini–Lemon Sauce

• 1/3 cup (80 g) well-stirred tahini
• 1/2 cup (120 ml) warm water, plus more as needed
• 2 tbsp fresh lemon juice (from about 1 lemon)
• 2 tsp finely grated lemon zest
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

To Finish

• 1 tbsp extra-virgin olive oil
• Up to 1/2 cup (120 ml) reserved starchy pasta water, as needed
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp toasted sesame seeds (white or a mix of white and black)
• Lemon wedges, for serving
• Additional crushed red pepper flakes, to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep your pan

Set a rack in the upper third of the oven and preheat to 425°F (220°C). Line a rimmed sheet pan with parchment paper for easy cleanup. This high heat ensures broccoli gets lightly charred and deeply flavorful.

Step 2: Roast the broccoli with chili and add garlic at the end

On the sheet pan, toss broccoli florets and sliced stems with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes. Spread in a single layer, cut sides down when possible. Roast for 13 minutes. Pull the pan, scatter the sliced garlic over the broccoli, toss, and roast 5–7 minutes more until the edges are browned and the stems are tender. Adding garlic near the end prevents scorching while giving sweet, toasty flavor.

Step 3: Boil the pasta and save that liquid gold

Bring 4 quarts of water to a rolling boil. Stir in 1 tablespoon kosher salt, then add the pasta. Cook until al dente (usually 1 minute less than package directions). Before draining, dip out and reserve 3/4 cup pasta water. Drain the pasta but do not rinse; the surface starch helps the sauce cling.

Step 4: Whisk the tahini–lemon sauce

In a large mixing bowl (big enough to toss the pasta), whisk the tahini, lemon juice, lemon zest, Dijon, maple syrup, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Gradually whisk in 1/2 cup warm water until smooth, glossy, and pourable. If it tightens or looks curdled, keep whisking and add more warm water a tablespoon at a time; it will turn silky.

Step 5: Toss pasta with sauce and adjust with pasta water

Add the hot drained pasta to the bowl of sauce. Start with 1/3 cup reserved pasta water and toss vigorously until the noodles are lightly coated and glossy. Fold in the roasted broccoli and garlic. Add more reserved water, a splash at a time, until the sauce becomes luxuriously creamy and clings to every nook of the pasta.

Step 6: Finish with herbs, seeds, and lemon

Drizzle the remaining 1 tablespoon olive oil over the pasta. Sprinkle in the parsley and sesame seeds and toss gently. Taste and adjust with more lemon juice, salt, pepper, and crushed red pepper flakes. Serve warm with lemon wedges on the side for bright pops of acidity at the table.

Pro Tips

• Use warm water to whisk the tahini; it emulsifies faster and prevents seizing.
• Reserve more pasta water than you think you need. The starch is key to a silky, restaurant-style finish.
• Roast garlic only in the last 5–7 minutes to avoid bitterness and keep the flavor sweet and toasty.
• Salt your pasta water generously (1 tablespoon per 4 quarts). It seasons the pasta from the inside out.
• If the sauce tastes a bit bitter, balance with a tiny extra drizzle of maple syrup or more lemon juice.

Variations

• Protein boost: Fold in 1 can (15 oz) rinsed chickpeas or crispy baked tofu cubes.
• Green it up: Add 2 cups baby spinach to the hot pasta in Step 5; it will wilt into the sauce.
• Harissa heat: Whisk 1–2 teaspoons harissa into the tahini for a smoky, spicy twist.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between each. The tahini sauce can be whisked up to 5 days ahead and refrigerated; thin with warm water before using. Roasted broccoli keeps well for 3 days; re-crisp on a 400°F (205°C) sheet pan for 5 minutes. Not recommended for freezing (tahini sauces can separate when thawed).

Nutrition (per serving)

Approximate: 590 calories; 21 g protein; 68 g carbohydrates; 23 g fat; 9 g fiber; 600 mg sodium. Values will vary with brand and exact amounts of salt and oil used.