This Hazelnut Tahini Pasta is a creamy, nutty delight that brings comfort and sophistication to your table in just 30 minutes. The rich tahini base, paired with toasted hazelnuts, creates a velvety sauce that clings perfectly to al dente pasta. Each bite offers a harmonious blend of earthy, slightly sweet flavors, with a satisfying crunch from the nuts. It’s a dish that feels indulgent yet wholesome, perfect for a quick weeknight dinner or a cozy weekend treat. The textures and flavors come together effortlessly, making it a standout meal you’ll want to revisit again and again.

What makes this recipe truly special is its versatility and ease. Whether you’re cooking for one or a crowd, the creamy sauce and nutty aroma will fill your kitchen with warmth. The hazelnuts add a toasty depth, while the tahini brings a smooth, luxurious finish. It’s a dish that’s as nourishing as it is delicious, packed with plant-based goodness. In less time than it takes to order takeout, you can enjoy a restaurant-worthy meal that’s sure to impress. This Hazelnut Tahini Pasta is proof that simple ingredients can create something extraordinary.

Ingredients for Hazelnut Tahini Pasta

For the sauce:
1 cup unsalted hazelnuts, toasted & shelled (toast in a 300°F oven for 15 minutes or in a skillet for 5 minutes)
2 cloves garlic
¼ cup tahini
Juice of 1 lemon
¼ cup olive oil
Salt and pepper, to taste
Water, as needed to thin (about ¼ cup, if necessary)
For the pasta:
8 oz. pasta (reserve some pasta water)
1 teaspoon olive oil
2 cups Brussels sprouts, thinly sliced
¼ cup toasted hazelnuts, roughly chopped
A few pinches of red pepper flakes
Salt and pepper, to taste

Step-by-Step Instructions

Toast the hazelnuts: Preheat your oven to 300°F. Spread the hazelnuts on a baking sheet and toast for about 15 minutes, or toast in a skillet over medium heat for 5 minutes, stirring frequently. Let cool, then remove shells.
Make the sauce: In a high-speed blender, combine the toasted hazelnuts, garlic, tahini, lemon juice, and olive oil. Blend until smooth, adding water as needed to help the blade move. Season with salt and pepper to taste. Set aside.
Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve about ½ cup of pasta water before draining.
Sauté the Brussels sprouts: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the shaved Brussels sprouts in a single layer (work in batches if needed). Season with a pinch of salt and pepper. Cook for 1-2 minutes until they begin to brown, then flip and cook for another 2-3 minutes until golden at the edges. Remove from the skillet.
Combine everything: In a large bowl, toss the cooked pasta with the sautéed Brussels sprouts and as much sauce as you like. Add reserved pasta water, a little at a time, to create a creamy consistency.
Serve: Top the pasta with the roughly chopped toasted hazelnuts and a pinch of red pepper flakes. Taste and adjust seasoning with salt and pepper if needed. Enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the hazelnut tahini sauce is a star on its own, feel free to get creative! Add a drizzle of honey for a touch of sweetness or a sprinkle of za’atar for an earthy twist. For toppings, try crumbled feta or roasted chickpeas for extra texture and flavor. If you’re feeling adventurous, a handful of pomegranate seeds can add a pop of color and tartness.

Time-Saving Tips for Busy Cooks

To speed things up, toast your hazelnuts in advance and store them in an airtight container. You can also pre-slice the Brussels sprouts a day ahead and keep them in the fridge. If you’re really pressed for time, swap the Brussels sprouts for pre-shredded kale or spinach—they’ll wilt quickly in the skillet and still taste delicious.

Storage and Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or pasta water to loosen the sauce and restore its creaminess. This dish doesn’t freeze well due to the tahini sauce, so it’s best enjoyed fresh or within a few days.

Recipe Variations to Mix It Up

Swap the hazelnuts for almonds or walnuts if you prefer a different nutty flavor. For a vegan twist, use nutritional yeast instead of cheese for a cheesy vibe. If you’re gluten-free, opt for your favorite gluten-free pasta—the sauce works beautifully with any noodle type.

Equipment Guidance for Smooth Cooking

A high-speed blender is key for achieving that silky hazelnut tahini sauce. If you don’t have one, a food processor will work, though the texture may be slightly grainier. For slicing Brussels sprouts, a mandoline slicer or a sharp knife will do the trick—just be careful with your fingers!