This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It’s rich, creamy, vegan and delicious with fresh basil on top. The perfect weeknight dinner recipe!
You guys have been asking for creamy nut free pasta sauces for a while, and I was finally able to deliver! I was kind of worried about how tahini would taste in pasta, but ohmygosh it’s so good!
It’s slightly nutty and paired really well the sun-dried tomatoes.
This tahini pasta is made of a base of tahini, which if you aren’t familiar, is sesame paste. Peanut butter is to peanuts as tahini is to sesame seeds is how I like to explain it!
It’s a great healthy fat, slightly nutty, but of course nut free and yields a rich and creamy sauce. It has a slightly bitter flavor, so I love to pair it with things like onion, garlic, salt and sundried tomatoes to round out the flavors.
You’ll also need a jar of sun-dried tomatoes in oil, onion, garlic, some veggie broth and common spices like salt, pepper and red pepper flakes. If you love this recipe, try my spicy chili garlic noodles or sweet potato mac and cheese next!
Key ingredients
PASTA. Any pasta will do! I used Jovial gluten free penne.
TAHINI. My personal favorite brands are either Soom Foods or the 365 from Whole Foods. Both are runny and not super thick/dry like some other brands. Tahini has a nutty flavor that pairs really well with the other flavors in the sauce.
SUN-DRIED TOMATOES. You need sun-dried tomatoes packed in oil because we will also use the oil to saute the onion/garlic for lots of flavor.
GARLIC & ONION. Both of these add lots of flavor to the sauce. I suggest white or yellow onion, but either will work.
VEGGIE BROTH. Either veggie broth, chicken broth water or even a plain non-dairy milk will work and help blend the sauce.
LEMON. Lemon adds a little acidity and balances out the flavors.
SPICES. Salt, pepper and red pepper flakes add some flavor and spice to the sauce.
How to make vegan tahini pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Salting the pasta water will add so much flavor to the final dish!
Roughly chop the onion and add to a pan with the oil. Saute for about 5 minutes over medium/low heat, then add in the garlic and continue to saute, about 2-3 more minutes.
Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth.
Start with 2 cups of broth and add more as needed to reach your desired consistency, it will depend on the brand of tahini you used.
It will also thicken when it heats up with the pasta, so keep that mind, you don’t want it to start off too thick.
Taste and adjust flavors as desired. Combine the sauce with the cooked pasta.
You might have a bit of leftover sauce, depending on how saucy you like it (I always use it all), so it’s perfect if you want to add any chicken or vegetables, or just save the extra sauce to use as a dip!
Stir to combine and let simmer for a few minutes to allow the flavors to blend. Garnish with fresh basil and red pepper flakes. Enjoy!
Serving suggestions
This tahini pasta pairs really well with chicken, kale, broccoli or peas. I love mixing peas and kale right into the pasta and letting the kale wilt and serving grilled chicken on the side.
For a vegan option, you can use a chickpea based pasta to up the protein content, but the sauce has lots of protein on it’s own thanks to the tahini!
Make it spicy!
This recipe as written is not spicy. It calls for 1/2 teaspoon of red pepper flakes, but that won’t add a ton of heat.
If you want a spicy tahini pasta, you can use closer to 1-2 teaspoons of red pepper flakes.
How to store
This pasta will keep in the fridge for about 3 days. I suggest heating it up on the stove with a splash of oil or veggie broth to help it get nice and creamy again.
If you’re using gluten free pasta, it tends to try out as it sits, but I find letting it warm up for a few extra minutes helps it soften again.
I have not tried freezing this vegan pasta, but I do think it would work ok. Just let it cool completely, then transfer to smaller freezer safe containers (so you only have to defrost what’s needed) and freeze for up to 2 months.
You’ll also love..
- Roasted Red Pepper Pasta
- One Pot Pasta
- Red Pesto Pasta
- White Wine Cream Sauce
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4.98 from 46 votes
Sun-dried Tomato Tahini Pasta
by: claire cary
This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It's rich, creamy, vegan and delicious with fresh basil on top.
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Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
4
Ingredients
- 12 ounces pasta of choice I used gluten free
- ⅔ cup tahini I highly recommend Soom Foods or the 365 brand from Whole Foods
- 1 cup sundried tomatoes packed in oil, not dried
- 2 tbsp oil from jar of tomatoes
- 2 cups vegetable broth
- 6 cloves garlic
- 1 large yellow onion
- 1-2 tbsp lemon juice about 1 lemon
- 1 tsp salt
- 2 tablespoons nutritional yeast
- ½ tsp red pepper flakes
- black pepper to taste
US Customary – Metric
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions.
Roughly chop the onion and add to a pan with the oil.
Saute for about 5 minutes, then add in the garlic and continue to saute, about 2-3 more minutes.
Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth.
Start with 2 cups of broth and add more as needed to reach your desired consistency, it will depend on the brand of tahini you used. It will also thicken when it heats up with the pasta, so keep that mind, you don't want it to start off too thick.
Taste and adjust flavors as desired. Combine the sauce with the cooked pasta.
You might have a bit of leftover sauce, depending on how saucy you like it (I always use it all), so it's perfect if you want to add any chicken or vegetables, or just save the extra sauce to use as a dip!
Stir to combine and let simmer for a few minutes to allow the flavors to blend. Garnish with fresh basil and red pepper flakes. Enjoy!
Notes
Tahini can sometimes thicken oddly when mixed with a liquid, so you may need to add more to thin it out.
Serving: 1bowl / Calories: 500kcal / Carbohydrates: 55g / Protein: 20g / Fat: 30g / Saturated Fat: 4g / Fiber: 7g / Sugar: 4g
