Esme’s Sauce
I love recipes that are easy, quick, made up of ingredients that you already have, and downright tasty. It’s hard to get all those in one recipe, but Esme over at the PPK did just that with this simple and delectable pasta sauce.
You can use any variations you want to tweak it to your liking. Hope this gives you some ideas for a quick but satisfying lunch or dinner!
Esme’s Sauce
Serves two
2 Tbs Tahini
2 Tbs Miso (any, but sweet white is nice!)
2 Tbs Soy Sauce
2 Tbs Olive Oil
2 Tbs nutritional yeast or mustard
2 Tbs Lemon Juice or Vinegar
A few cloves of garlic (I left this out)
2 Tbs Mirin (optional)
*All amounts are approximate, play around!
Boil the pasta, drain it, put the pot back on the warm stove. Make the sauce in the hot empty pot, then add the hot pasta back to it. The heat of the pan and the pasta helps melt down the tahini and miso.
This is great with any green thrown in (I used spinach) or really any other vegetable you want. Enjoy!
I made this sauce tonight to go with a quinoa dish. It was so wonderful! It also makes a good salad dressing when cooled.
I just tried out this recipe today for dinner, and I really loved it, really easy to cook and rich. Mine sauce turned out to be dark yellow, but I indeed used normal miso instead of sweet white, and because we don’t have nutritional yeast here in brazil, I used mustard. Even so, I really loved it.
Nikki said it all, it’s a great salad dressing as well.
Thanks for sharing, I’ve been checking out this blog for quite a while, and now I’m a fan!
I love this sauce!!!!!!!!!!!!! I use the nooch, and garlic (I cook the garlic a bit first to neutralize it) and use the rice vinegar instead of lemon. And I almost always put the mirin in. I make this a LOT now. Thanks so much for making this popular :)
Oh so good — we add arugula (the spiciness goes so well with the other flavors) and red pepper flakes. And pretty much lick the pan after we eat it all.
I’m definitely trying this!