Low FODMAP Za'atar-Tahini Lentil Pasta with White Beans & Kale
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Learn more →Ingredients
4 servings
For the pasta
- 8 oz red lentil pasta (penne or rotini)
- 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp za'atar
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 3–4 tbsp warm water, to thin
For the vegetables
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp red pepper flakes
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 large bunch lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ cup reserved pasta water
For serving
- 2 tbsp extra-virgin olive oil, for finishing
- 1 tsp za'atar, for finishing
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the red lentil pasta according to package directions until just tender with a slight resistance at the center, about 7–9 minutes. Before draining, scoop out at least 1/2 cup of pasta water and set aside. Drain the pasta in a colander.
- 2
While the pasta cooks, whisk together the tahini, lemon juice, za'atar, cumin, turmeric, black pepper, and 1 tsp salt in a small bowl. Add warm water 1 tablespoon at a time, whisking until the sauce is smooth and pourable — it should be thick enough to coat a spoon but thin enough to drizzle. Set aside.
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