I hereby reserve the right to amend this recipe in the future.
It’s an adaptation from a recipe I used to adore in Jae Steele’s Get It Ripe. Jae is a whole food vegan, and she is brilliantly creative. Her cookbooks have inspired a number of my creations.
This sauce represents my take on her “Fettuccine No-Fredo.” I un-veganized it. I also simplified the recipe quite a bit, because I just don’t have the time to cook recipes with a lot of steps anymore. My sauce is decidedly thicker than hers, which my husband and I both prefer. Jae’s recipe also uses soy milk which is not something I am going to use, so some tinkering was in order.
I’ve played with variations for about a year now, and have waited to offer one up to you all. I think this is the one, although I may play with it again in the future. (Hence the reservation of rights.) What I love about Jae’s original recipe is the onion base. It adds a unique flavor and texture that is a fabulous springboard for the tahini.
I made the decision to serve up this recipe as a sauce only and then to provide you with some serving ideas. That’s because it is very versatile and I didn’t want to limit you. I’ve served it with chicken, which the kids love, and shrimp, which my husband and I love. I’ve given it to the children with a rice-based pasta as a special occasion treat, but I really love it with spiralized zucchini “noodles” that I’ve sautéed in a little fat and sometimes some garlic. Oh, and it’s really good the next day.
I’ve found that the sauce is best served by adding your noodles or faux noodles to a mixing bowl, tossing in your just-cooked protein, then scooping on the sauce. Take some tongs and work it all around really well. This ensures a nice, even coating so you don’t get lumps of flavor in some bites and nothing in others.
You think that’s sufficient buildup? Let’s just get on with it …
- 1 medium yellow onion
- 2 cloves garlic
- 1 TBSP butter or other solid fat
- 1 cup tahini
- ¼ tsp. freshly grated nutmeg (optional but lovely)
- ½ tsp. salt plus more to taste
- ½ cup broth (chicken or beef)
- 1 cup parsley, chopped
- juice of 1 lemon
- pepper to taste
- Cut onion into large wedges.
- Slice garlic into large slices.
- Add garlic and onion to food processor and puree until very, very smooth.
- Heat saucepan over med/low heat.
- Melt butter in pan and swirl to coat.
- Add onion and garlic mixture to pan.
- Stir constantly so the mixture doesn't burn.
- Cook for three minutes.
- Add tahini, nutmeg, salt and broth. Stir to combine.
- Cover and turn to low. Cook for 10 minutes, stirring occasionally.
- Add parsley and lemon juice. Stir well.
- Cook 1-2 additional minutes until warmed through.
- Add salt and pepper to taste and serve with protein and vegetables as desired.