Tahini Pasta
This rich and creamy Tahini Pasta combines simple ingredients like garlic, lemon and fresh herbs to make the ultimate comfort meal ready in just 20 minutes.
POV: It’s late. You had a long day and you’re tempted to get takeout. But, you want to save some money and make something quick yourself.
I got you friend. Let’s put the phone down and grab a jar of tahini to make this 20 minute Tahini Pasta instead. Cook the pasta, then coat it with this lemon tahini pasta sauce and dinner is ready. I have extra steps if you want to dress it up more, but at the core, this recipe is meant as a time saver that can still feel extra indulgent.
Why You’ll Love This Fresh Lemon Tahini Pasta
- Takes only 20 minutes to make, so it’s a great recipe to use on a busy weeknight!
- Uses simple ingredients to make a delicious and versatile sauce.
- A nourishing, but indulgent meal made using a velvety tahini sauce that adds fiber, calcium and additional minerals.
- This dish is nut-free and can easily be customized to be gluten-free.
Key Ingredients and Substitutions
- Tahini: Make sure it is good quality tahini! I recommend Soom Foods, Whole Foods 365 Brand, and Ziyad. If you are allergic to sesame seeds, you can try using cashew butter or sunflower seed butter.
- Lemon: Use fresh lemon juice and zest for best results.
- Umami Flavors: To elevate the flavor of the sauce I used nutritional yeast and miso paste. While you can omit these ingredients, I highly recommend them as they add a deeper flavor to the sauce.
- Garlic: Use as much as you like!
- Extra Virgin Olive Oil: Helps to further enhance the creaminess of the sauce and add some more rich flavor.
- Shallot: You can switch this ingredient for yellow or red onions.
- Kale: This hearty vegetable holds up really well this pasta, but you can swap for spinach, zucchini or any roasted vegetables you like.
- Herbs: Use a combo of fresh and dried herbs. I used both fresh parsley and basil along with dried Italian seasoning. You can always swap with other fresh and dried herbs like oregano, thyme or rosemary as desired.
- Pasta: Use your favorite pasta! This dish is easy to make gluten-free by just subbing for your favorite gluten-free pasta. I often will make this using bean based chickpea or lentil pasta that can help make these dishes provide up to 20-25 grams of protein per serving.
How to Make Tahini Pasta
Start by prepping the sauce. Mix your tahini, oil, nutritional yeast, maple syrup, miso, herbs, and lemon together until it starts to thicken. Slowly add in your ice cold water and mix to loosen up the sauce. Continue mixing and adding the water until you get a creamy and smooth looking sauce then set aside.
Bring a large pot of water to a boil and generously salt the pot. Once it is boiling, add your pasta and cook it until it is al dente. While the pasta cooks, cook the remaining ingredients.
To a large skillet heat some oil and then cook the shallots with a sprinkle of salt until softened. Add in the garlic and sauté for a minute until fragrant then add in the kale and sauté until it has wilted.
Once the pasta is done cooking, reserve the pasta water then drain the pasta and add it to the skillet with the kale. Pour over the tahini sauce and the pasta water and toss it together until the pasta is coated and the sauce has thickened. Top with extra minced herbs and some more lemon zest.
Expert Tips
- Make sure to use good quality tahini. Can’t emphasize this enough! Use brands you love to prepare your sauce. I love to use Soom Foods because it is beautifully smooth and does not have the strong bitter notes as other tahini brands may have.
- Use ice cold water to thin out your sauce. When cold water touches tahini, it causes it to fluff up and become creamier when mixed together.
- Slowly add the water. Don’t add it all at once. Spoon it in a tablespoon at a time until the mixture is at the right creaminess. Remember, once you add it in you can’t take it out.
- Don’t forget to salt your pasta water. This will infuse more flavor into the pasta and some of the pasta water will be used to thicken and flavor the sauce.
Frequently Asked Questions
Yes! Store leftovers in individual small containers to use for on the go lunches. Just note, as the pasta sits in the fridge it will absorb the liquid of the sauce. To loosen up the tahini pasta sauce, just add a splash of water, reheat and give it a good mix before enjoying.
While pasta does contain 8 grams of protein per serving, to make this pasta dish more satisfying, I recommend pairing it with your favorite protein and fiber-rich veggies. You can also sprinkle on some more nutritional yeast or some hemp hearts on top for an extra boost. Another option, use a bean based pasta (chickpea or lentil) to make this dish even higher in protein!
Store any cooled leftovers in an airtight container. Place the pasta in the fridge and it should last up to 5 days in the fridge. You can loosen up the sauce by adding a splash of water then reheat it.
So many ways to make this gluten-free. Use your favorite gluten-free pasta, which can be rice, corn or quinoa based. I am also a big fan of bean based pastas as they add even more fiber and protein to your meal.
The miso paste in this dish is completely optional. It does add some extra umami flavor to help make up for the fact we aren’t using cream or cheese in the sauce. Just adjust the flavor of the sauce to your liking by adding a little extra nutritional yeast or some grated garlic.
How to Serve
Enjoy your pasta how you like it! For something that is more filling and satisfying, I always recommend balancing your plate with more protein and veggies. Try any of the following for yourself!
- Roasted Broccoli or Cauliflower
- Sauteed Zucchini and Summer Squash
- Crispy Baked Tofu (use super firm tofu for even more protein)
- Baked Smoky Tempeh
- Chickpeas or Lentils (use canned and rinsed to add into the pasta for quick protein or try roasting)
More Quick Dinner Ideas
- Summer Farro Salad with Crispy Roasted Lentils
- Grilled Vegan Caesar Salad with Crispy Tofu Croutons
- Avocado Mango Salad Bowl
- 15 Minute Mushroom Fried Rice
- Air Fryer Chickpea Tinga Flautas
- Vegan Burrito Bowl with Spiced Lentil Taco Meat
Tahini Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This rich and creamy Tahini Pasta combines simple ingredients like garlic, lemon and fresh herbs to make the ultimate comfort meal ready in just 20 minutes.
Ingredients
Tahini Pasta Sauce
- 1/3 cup good quality tahini
- 2 tbsp nutritional yeast, optional
- 2 tbsp extra virgin olive oil, divided
- 1 tsp Italian seasoning
- 1 tsp yellow or white miso paste, optional
- Juice and zest of one medium lemon
- 1 tsp maple syrup
- Salt and Pepper
- 1/4 cup ice water to thin
Assemble
- 1 lb pasta, I used rigatoni
- 1 shallot, sliced
- 4 cloves garlic, minced
- 1 bunch of kale, stems removed
- 1 cup reserved pasta water
- 1/4 cup parsley, minced
- 1/4 cup Basil leaves, sliced
Instructions
- Tahini Sauce: Mix the tahini, 1 tablespoon of olive oil, nutritional yeast, Italian seasoning, miso paste, lemon, maple syrup, and a good pinch of salt and pepper together until it starts to thicken. Slowly pour in the the iced cold water and whisk until no lumps remain in the sauce.
- Pasta: Bring a pot of water to a boil and generously salt it. Once boiling add the pasta and cook according to package. Reserve some pasta water, then drain the pasta.
- Assemble: To a large skillet heat the remaining olive oil then sauté your shallots until softened. Stir in the garlic and continue sauteing until fragrant. Add the kale and sauté until it has wilted. To the pan, add in the warm pasta, the tahini sauce and the reserved pasta water. Give the pasta a good mix to coat. Top with some minced parsley, fresh basil leaves, fresh cracked black pepper and salt and extra lemon zest before serving.
Notes
Make sure to use good quality tahini. Can’t emphasize this enough! Use brands you love to prepare your sauce. I love to use Soom Foods because it is beautifully smooth and does not have the strong bitter notes as other tahini brands may have.
Use ice cold water to thin out your sauce. When cold water touches tahini, it causes it to fluff up and become creamier when mixed together.
Slowly add the water. Don’t add it all at once. Spoon it in a tablespoon at a time until the mixture is at the right creaminess. Remember, once you add it in you can’t take it out.
Don’t forget to salt your pasta water. This will infuse more flavor into the pasta and some of the pasta water will be used to thicken and flavor the sauce.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
