Donna Hay’s spinach, tahini and almond pasta

This clever tahini sauce lends the pasta a velvety finish, without the need for cream. Sprinkle with parmesan and pepper to finish, if you like.

tahini and almond pasta
Con Poulos


350g dried wholemeal pasta
200g spinach, stems trimmed
chopped roasted almonds, to serve


140g light tahini
160ml water
2 tbsp lemon juice
1 clove garlic, crushed
5g mint leaves, chopped
2 tbsp chopped dill sprigs
8g flat-leaf parsley leaves, chopped
sea salt and cracked 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 process until smooth.

2. Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente. Drain, reserving 125ml 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 of the reserved pasta water if the sauce needs thinning. 

3. Divide the pasta between serving bowls and top with the almonds to serve. 

Buy Donna’s book with 20 per cent off

These recipes are from WeekLight by Donna Hay, which will be published by 4th Estate on 3 October, price £20. To order a copy for £16 until 20 October call 01603 648155 or go to; p&p is free on all orders.