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Creamy Sesame Garlic Pasta


I like to think of this dish as subtly dairy. It’s not your classic Shavuos fare, oozing with cheese and marinara sauce. Instead, it takes the flavor of sesame noodles and makes it slightly creamier and a tad bit sharper with a garlicky crunch. It might not be your typical lasagna or baked ziti, but it’s definitely worthy of your Yom Tov table.


1. Heat the sesame oil in a saucepan over medium-high heat, then add the garlic slices. Sauté for two minutes, stirring to prevent burning.
2. Once the garlic is browned, add butter and ginger. Lower heat at this point to prevent burning. Once butter and ginger are completely melted and incorporated, add the soy sauce. It should simmer right away. Add the silan and chili sauce and mix. Allow to simmer for 30 seconds.
3. Slowly add the heavy cream, whisking as you add it to fully incorporate. Bring the sauce to a boil, allowing the color to become uniform and consistent. Mix in the pasta until nicely coated with the sauce.
4. Transfer to a serving dish and sprinkle with scallions and sesame seeds. You can also top with some grated Parmesan, if desired. Enjoy!


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.