Creamy Tahini Pasta

Serves: 5 - 6

Pasta1 lbcooked
Onion1 large/1lbchopped
Garlic6 mediumgrated
Milk1.5 cups
Parmesan cheese1/2 cupgrated
Bouillon paste1.5 tsp
Dried thyme1 tsp
Soy sauce2 tbsp + 2 tbsp
Maida2 tbsp
Tahini2 tbsp
Smoked paprika1 tsp
Mustard1/2 tsp
Turmeric1/4 tsp
Chili powderto taste
Lemon juiceto taste
Black pepperto tasteground
Bread crumbsgarnishoptional
  • Boil pasta in salted water, reserve the pasta water
  • In a big pot, fry mushrooms in oil till all the water evaporates and they start to brown
  • Add 2 tbsp soy sauce and fry for 3-4 min
  • Add the chopped onions and cook for 5 min till they're soft
  • Mix bouillon paste and maida in 1/2 cup water and set aside
  • Add grated garlic and thyme to the pot and stir for a minute
  • Add the broth + flour water to the pot and stir till it starts to thicken
  • Reduce heat and add 1 cup pasta water, milk, tahini, soy sauce, smoked paprika, turmeric, chili powder, and pepper. Mix to combine and simmer for 8-10 min
  • Optionally fry bread crumbs in a little olive oil till brown
  • Add mustard, lemon juice, and adjust salt to taste
  • Garnish with toasted breadcrumbs, grated parmesan, and fresh cracked pepper