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Lentil Tahini Pasta

Lentil Tahini Pasta

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Cuisine: American


This bowl of lentil tahini pasta is one of my favorite vegan pantry meals to make! Packed with protein and quick to put together! Did I mention it is super flavorful? Because it's delicious.


  • 4 oz dry pasta of choice (I used rigatoni)
  • 1/2 cup dry lentils
  • 2 cups vegetable broth
  • 2 tsp smoked paprika
  • 1 tsp dry basil
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1/2 cup reserved pasta water
  • 2 1/2 tbsp tomato paste
  • 1 tbsp tahini**
  • 2 cups loosely packed cooking greens (spinach, kale, or collards, etc.)


  1. In a sauce pan add lentils and veggie broth. Bring to a boil, then reduce to a low simmer and cook for 10 minutes on low heat, covering with a lid.
  2. As lentils get to the 10 minute mark of cooking, bring a separate pot of water to a boil and cook pasta according to package.
  3. Going back to the lentils, remove the lid and add tomato paste and all seasonings listed in the ingredients.
  4. Stir to combine and add tahini (or substitution of choice) and greens.
  5. Stir once more and simmer for 5 minutes.
  6. Once pasta is cooked, reserve 1/2 cup of pasta water and drain the pasta.
  7. Add pasta and pasta water to the pan with the lentils.
  8. Stir to evenly coat pasta with the sauce and serve!


  • If you do not have tahini at home, feel free to use 1/4 cup full fat coconut milk Or 1/4 cup hummus to replace it.
  • Make it even higher in protein and gluten free by opting for bean based pasta.