Baked Radicchio and Tahini Pasta

After two weeks of not posting, I’m back!!!
Sorry for this little break, but I had too much on my plate to find a moment to test out and write a recipe.
Now I’m back with this incredibly comforting and unexpected pasta dish 🙂

This is actually a recipe that my mama made up on a rainy Sunday, where the need for warming comfort food was  stronger than the fact that she had nothing in the fridge! The best part of this delicious meal is the bĂ©chamel, usually made with milk and butter.  I always make the vegan version with extra virgin olive oil and a plant based milk but, on that particular day when this yummy baby was invented, my mama didn’t have any milk. So she added a little bit of tahini to the water bĂ©chamel and created this epic flavor combination!!

It’s needless to say that this quickly became one of my go to comfort pasta dishes! I hope you’ll enjoy the  recipe and I promise I’ll be back next week on the normal schedule 🙂


Ingredients:

• 300g radicchio
• 1 white onion
• 2 tbsp extra virgin olive oil
• 1/3 tsp salt
• 160g pasta (as you can see here, I used three different types of pasta to make it more fun but any kind of short pasta will work)
• 60g walnuts
• 2 tbsp sesame seeds

For the tahini béchamel:

• 40ml extra virgin olive oil
• 50g all purpose flour
• 500ml water
•  1/2 tsp nutmeg
• pinch of salt
• 1 tbsp tahini

Preparation:

Start by chopping the onion and caramelizing it in a non stick pan with the oil.

Add the washed and chopped radicchio and the salt and cook for about 10 minutes on medium heat.

Preheat the oven at 200°C.

Prepare the béchamel by placing the oil and the flour in a sauce pan and toasting it on a low heat for a few minutes. Add the water, salt and nutmeg and constantly stir for 7 to 10 minutes until you have a thick and creamy consistency.

At this point, turn the heat off and add the tahini. Stir until it’s well combined.

Cook the pasta in salted boiling water for about 5 minutes (it will keep cooking in the oven, so remove it from the water when it’s still a little raw).

Mix the pasta, the radicchio and béchamel in a baking pan, add the sesame seeds and chopped walnuts and cook for 15 minutes at 200°C.


 

 

 

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