Ingredients
Pasta
- ½ lb fettuccine (half a standard package, or pasta of choice)
- 1-2 cups reserved pasta water
- 2 tbsp extra virgin olive oil
Vegetables and Aromatics
- 9 large cloves of garlic (minced, about ⅓ cup)
- 1 medium yellow onion (diced, about 1-1 ½ cups)
- 2 cups chopped kale (Tuscan or lacinato varieties preferred)
Sauce
- 1 tsp fine salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast
- ½ cup tahini paste
- 1-2 tbsp pure maple syrup (to taste, or substitute agave nectar)
- Juice and zest of ½ a lemon (to taste)
- Salt (to taste)
- 1-2 pinches red pepper flakes (highly recommended)
Optional
- 1 recipe Thank You Berry Much’s Flavorful Crispy Tofu
Instructions
- Prepare the tofu: Follow the instructions from the “Thank You Berry Much’s Flavorful Crispy Tofu” recipe to prepare the tofu, which will be used as a topping. Set aside once cooked.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Reserve about 2 cups of the pasta water before draining the pasta.
- Prevent pasta from sticking: If the pasta finishes before the sauce is ready, toss it with a small drizzle of olive oil to keep the noodles from sticking together.
- Sauté aromatics: Heat a large stockpot or Dutch oven over medium heat. Add the olive oil, diced onions, and minced garlic. Sauté until the onions become mostly translucent and fragrant.
- Add kale: Stir in the chopped kale and cook briefly to soften it while retaining some texture.
- Create the sauce: Add the fine salt, black pepper, nutritional yeast, tahini paste, maple syrup, and lemon juice and zest to the pot. Stir thoroughly until the tahini evenly coats the kale and combines with the other ingredients.
- Deglaze the pot: Pour in 1 cup of the reserved pasta water to the pot to deglaze and loosen the sauce, making it creamy and fluid.
- Combine pasta and sauce: Reduce the heat to low and add the cooked pasta to the pot. Toss gently to coat the fettuccine in the tahini sauce. Add more reserved pasta water incrementally to adjust to your desired sauce consistency.
- Season and serve: Finish by sprinkling red pepper flakes over the pasta, adjusting salt to taste, and topping with the crispy tofu if using. Serve immediately for best flavor and texture.
Notes
- If you prefer a smoother sauce, you can blend the tahini sauce ingredients with some pasta water before combining with the kale and pasta.
- Substitute fettuccine with any pasta shape you prefer, such as linguine or spaghetti.
- Adjust the amount of lemon juice and zest to your taste preference for brightness.
- Maple syrup provides balance to the sauce, but this can be omitted if you prefer less sweetness.
- For a gluten-free option, use a gluten-free pasta variety.
- Leftover pasta can be refrigerated for up to 2 days; reheat gently with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
