Pasta dish with spinach, tahini and almonds

Pasta dish with spinach, tahini and almonds

This tahini sauce gives pasta a velvety texture, without the need for cream. Sprinkle with nutritional yeast, lemon zest and freshly ground pepper to finish, if desired.


A simple, tasty and completely natural meal!


Pasta dish with spinach, tahini and almonds

Makes 4 servings 



350g of dried gluten-free pasta
200g of spinach leaves
1/2 cup ofnatural almonds chopped, for serving


For the tahini sauce

140g of sesame butter (tahini)
160 ml of water
2 tablespoons lemon juice
1 garlic clove, finely chopped
1/2 teaspoon mint leaves, chopped
2 tablespoons of chopped dill sprigs
2 tablespoons flat leaf parsley, chopped
Freshly ground black pepper


  1. To make the tahini sauce, place the tahini, water, lemon juice, garlic, mint, dill, parsley, salt and pepper in a food processor or blender and blend until smooth consistency.
  2. Cook the pasta in a large pot of salted boiling water for 8 to 10 minutes or until al dente. Drain, reserving 125 ml of the cooking water and return the pasta to the pan. Add the spinach and stir until wilted. Add the tahini sauce and toss to combine, with a little reserved pasta water if the sauce needs thinning.
  3. Divide the pasta between the serving bowls and garnish with the almonds to serve.


Bon appétit!


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  • Caroline Bisaillon
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