Sesame Noodles

posted in: Main Dish, Pasta, Side Dish, Vegetarian        date:

Since getting our fabulous pasta maker, Eric and I have been making quite a bit of pasta.  Though we were making different types of pasta, we always made the same sauce.  While I love tomato sauce, I was looking for something different so we wouldn’t be eating the same meal every week.  Plus, I wanted a dish that would be lighter than our usual pasta with tomato sauce.  Then I found this recipe, which was everything I was looking for and more.  

This pasta is perfect for summer.  It’s light and requires very little cooking.  I don’t know what the weather is like where you are, but being in the kitchen for hours when it’s over 100ยบ outside is not something I enjoy.  Though short on cooking time, there’s no shortage of flavor in this dish.  The sauce gets depth and richness from the tahini and peanut butter.  With just a few other ingredients and a bit of pasta water, you’ve got a pasta sauce that is a tasty alternative to heavy sauces.

I made a couple minor changes to the original recipe.  I added snap peas because I thought they would go well with this dish.  This changed the pasta to vegetable ratio substantially, but I like a lot of vegetables.  Use more pasta or less vegetables to adapt this to your tastes.  The original recipe called for 6 green onions, but mine were so large that I ended up only using four.  Next time I make this, I’ll try to remember to measure the green onions and update the recipe. 

Sesame Noodles
8 ounces whole-wheat thin spaghetti
1 heaping tablespoon tahini
1 tablespoon creamy peanut butter
1/2 teaspoon good quality sesame oil
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
4-6 green onions, thinly sliced on the diagonal, dark green parts set aside
1 cup sugar snap peas, stringed
1 large carrot, cut into matchsticks (about 1 cup)
2 tablespoons sesame seeds
1 cup reserved pasta water

-Cook pasta according to package directions.  (Our fresh pasta only took about 4 minutes, so keep that in mind if you’re using fresh.)
-In a large bowl, combine tahini, peanut butter, sesame oil, rice vinegar, soy sauce and white and light green parts of green onions.  Stir until well combined and set aside.
-Add snap peas and carrots to pasta in the last two minutes of cooking time.  Remove 1 cup pasta water and set aside.
-Drain pasta and vegetables and place into bowl with sauce.
-Add 1/2 cup reserved pasta water and toss to combine.
-Add sesame seeds and allow to sit for one minute.  If pasta sauce is still too thick, add more reserved pasta water as needed.
-Top with remaining green onions, if desired. 

Serves 2-4  

Adapted from Good Things Catered

  • Amy and Jeff

    This looks and sounds delicious! I might have to try it with store bought pasta since I haven't made fresh pasta ever.

  • Amy of Sing For Your Supper

    This looks great!! Perfect for summer!

  • Star

    You are so great at composing photos of your food! I want to try this recipe this week. Ever thought of adding an email to a friend link?

  • Courtney Champion

    Thanks, Star! I don't feel like I am, but I do try hard to make them look good. I do want to add some buttons soon; I just need to lookup how to do it. I'd like to have email, share on facebook/twitter, and add to delicious buttons eventually.