Creamy Spaghetti with Sun-Dried Tomatoes and Garlic Tahini Sauce

1Cook the spaghetti noodles (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat the olive oil (2 tablespoons) over medium heat. Add the minced garlic (4 cloves) and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

3Add the chopped sun-dried tomatoes (1 cup) to the skillet and cook for another 2-3 minutes, stirring occasionally.

4In a bowl, whisk together the tahini (½ cup), vegetable broth (½ cup), lemon juice (1 tablespoon), salt, and pepper until smooth and creamy. If the sauce is too thick, add more vegetable broth (½ cup) to reach your desired consistency.

5Add the cooked spaghetti noodles (8 oz) to the skillet with the sun-dried tomatoes (1 cup) and garlic (4 cloves). Pour the tahini (½ cup) sauce over the noodles and toss everything together until well combined and heated through.

6Remove from heat and stir in the fresh basil (¼ cup). Adjust seasoning with more salt and pepper if needed.

7Serve immediately, garnished with additional basil if desired.