Spaghetti with kale, raisins and tahini sauce

This is how you make it

1. Prepare a large saucepan with 3 liters of water and wait for it to start to boil.
2. Soak the raisins in hot water for 2 minutes and drain, set aside for later.
3. Meanwhile, chop the onion very finely and sauté together with the oil until it is translucent and very tender. Peel and mince the ginger very small, then add it to the pan along with the garlic cloves, finely chopped or sliced. Cook 2 minutes over medium low heat so they do not burn.
4. Add salt to the cooking water and add the pasta, follow the manufacturer's instructions to achieve adequate cooking.
5. Remove the stem from the kale leaves and chop with your hands. It is preferable to do it in medium pieces so that it is comfortable to eat.
6. Add the kale to the onion skillet and cook 4 minutes until soft. Add half a cup of the cooking water to the pasta or vegetable broth, the raisins and let the liquid evaporate completely.
7. While the pasta is being prepared, prepare the sauce. To do this, place the tahini, miso, lemon juice, tamari in the blender glass and add 90 g of cooking water for the spaghetti. Blend until everything is well integrated. If it has thickened a lot, you can add a little more cooking water.
8. Once the pasta is cooked, reserve a cup of cooking water and drain with a strainer. Add the spaghetti, without rinsing, to the pan with the onion and kale. Stir so that everything is mixed and add half of the sauce with the pan removed from the heat. If you notice that it becomes very thick, correct it with a little of the water that we have reserved.
9. Garnish on the plate with more tahini sauce, fresh parsley and eat fresh.