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This creamy tahini pasta is what I make when I want a quick and satisfying dinner. The nutty tahini blends with garlic, lemon, and olive oil to create a rich sauce that coats every piece of pasta. I make this delicious meal in just 35 minutes, and it is naturally vegan too!
This tahini pasta recipe has a naturally nutty, rich yet earthy flavor. I love pastas that have one simple sauce, and not too many bells and whistles. If, like me, you are a busy individual, I recommend trying my equally delicious and just as simple vegetarian pesto pasta the next time you need a quick and wholesome meal.
Like my vegan carbonara, this recipe comes together quickly with items that are in most kitchens already. I have a dedicated moms group chat that is used for venting, tips, tricks, and hacks. One day, my friend sent a frantic message saying she did not know what to make for dinner and that the group needed to decide. A few ideas were sent, but in the end, my tahini pasta won. Ha!
This tahini pasta is creamy, bright, and full of flavor. The rich nuttiness of the tahini blends perfectly with fresh lemon and garlic, creating a smooth, creamy sauce without any dairy products. Tahini is high in thiamine and vitamin B6, as well as phosphorus and manganese, which are essential to bone health. As a mom and health coach, I appreciate recipes like this that combine wholesome ingredients with a satisfying flavor, while being simple enough to throw together at the last minute.
Whenever I make this recipe, I focus on creating a smooth and well-balanced sauce. I whisk the tahini with lemon juice and pasta water so it becomes silky and easy to toss with the noodles. The starchy pasta water helps the sauce emulsify, giving it that creamy consistency that clings to the pasta. I finish everything in the pan, to give the flavors a chance to intensify.
I have always been mindful of using tahini when it comes to cooking for my kids. When they were younger, they were not keen on the smell or taste of sesame oil. Back then, they were pickier and favored pastas that were plainer and more familiar to them. One afternoon, I was having a late lunch and eating my tahini pasta, while my kids sat next to me. My eldest asked if they could try, and after seeing their siblings’ reaction, my youngest followed suit. Basically, my kids discovered tahini and stole my lunch. Ha! Try this pasta if the only source of tahini your kids get is from hummus.
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🥘 Ingredients
I use simple ingredients to create the uniquely bold flavor in my tahini pasta. This is what I use:
Pasta: I use whole wheat pasta for added fiber and a nutty flavor to complement the tahini. The shapes that work best for this recipe are fusilli or penne. I also reserve 1/2 cup of pasta water for the sauce.
Tahini: This is what I use to give the pasta its signature flavor and creaminess. I have used store-bought tahini and made my own. See FAQs for instructions.
Olive oil: I saute my aromatics in olive oil to release the flavors in my aromatics.
Aromatics: Fresh garlic and onion help create a deep, savory base.
Lemon juice and lemon zest: Fresh lemon adds a brightness that is known to complement the flavor of tahini.
Nutritional yeast: This provides my pasta with a subtle savory flavor similar to cheese, adding complexity to the sauce, without dairy.
Seasoning: I use salt and black pepper, which are essential for bringing everything together.
Herbs: Fresh parsley and basil add freshness and color to the final product, while elevating the flavors.
🔪 How To Make
These are simple steps I follow whenever I make my tahini pasta:
Cook pasta: I add the pasta to a large pot of salted boiling water and cook until al dente.
Make sauce: While the pasta cooks, I put the tahini, lemon juice, lemon zest, nutritional yeast, salt, and pepper in a bowl. Then I use an immersion blender to blend until smooth and well combined.
Adjust thickness: I add 1/2 cup of pasta water, a bit at a time, to the tahini mixture and blend. If needed, I add a bit more water if the sauce is still too thick.
Saute aromatics: Next, I heat the olive oil in a large skillet, and saute the onion and garlic for 3 minutes over a medium heat.
Toss in pasta and sauce: Then I pour my tahini sauce and pasta into the pan to heat and coat in the sauce.
Add final touches: Once the pasta is well coated and warmed through, I sprinkle in my fresh chopped basil and parsley, and stir through.
Serve: Finally, I adjust the seasoning to taste and serve!
My #1 Secret Tip for this tahini pasta recipe is to use the reserved pasta water when mixing the tahini sauce. This is a classic technique used in so many pasta dishes. It helps emulsify the tahini and thin down the sauce, without watering down the other flavors.
Other Tips To Keep In Mind:
- Choose a rigid pasta: I like using shapes like penne, fusilli, or rigatoni, as the ridges do well holding onto the tahini sauce.
- Adjust the lemon to taste: I love the bright citrus notes in this pasta, so I add a little more when adjusting the seasoning.
- Stir tahini: I make sure to stir my tahini well before using it, as the oil naturally separates in the jar.
- Chiffonade the basil: Instead of chopping the basil, I do a fine ribbon cut to prevent it from turning black. This keeps the colors in the pasta bright.
- Keep extra pasta water aside: If my sauce thickens after mixing with the pasta, I add a few more splashes of pasta water and gently mix it through to loosen it.
📖 Variations
I have added a variety of ingredients to take this tahini pasta to the next level. These are the ones I recommend trying when you have more time in the kitchen:
Vegetable boost: I stir 1 cup of chopped baby spinach, peas, or sauteed zucchini into the pan for a heartier meal. I love doing this when I have small portions of veggies that need to be used.
Add protein: If I want to include more protein in this pasta, I add 1 cup of roasted chickpeas or baked tofu. My kids really love the chickpeas, especially if they have been roasted to a crisp.
Thai variation: For a spicier pasta that has a Thai influence, I add 1 teaspoon of freshly grated ginger and 1/2 teaspoon of chilli flakes into my aromatics, then use 1/4 cup of pasta water, and 1/4 cup coconut milk to make the sauce. I garnish with toasted sesame seeds, crushed peanuts, and sliced green onion.
🍽 Serving Suggestions
Since this is such a simple meal, I like making it as part of a light but comprehensive 3-course dinner. I make sure to keep all the flavors aligned. I recommend serving this pasta with my vegan Greek salad to start, and finishing off with a few of my sesame tahini cookies. This exact pairing has been served on many different occasions, all with the same gratifying outcome.
Certain flavors are just meant to go with tahini, and they are garlic and lemon. It explains why hummus is so delicious. The last time I served this pasta, I wanted extra nutritious sides that would also complement the tahini, so I made a kale salad with lemon dressing and my fragrant, cheesy garlic roasted asparagus. Usually, my kids groan a bit when I insist on having more than one vegetable as a side, but this night they actually asked for seconds. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I allow the pasta to cool completely before placing it in an airtight container, and store it in the refrigerator for up to 5 days.
Freezing: For this dish, the plain pasta can be frozen in airtight freezer bags, and the sauce can be stored in a separate container and stored for up to 2 months.
Reheating: I reheat the pasta gently on the stovetop or in the microwave, using a medium heat and a splash of water to loosen the sauce. If frozen, thaw overnight in the refrigerator.
❓Recipe FAQs
To make my own tahini, I start by dry toasting 1 cup of white sesame seeds in a pan over medium heat until fragrant, stirring so they do not burn. Then, after they have cooled, I blend them in a food processor for 1 minute until crumbly, and add 3-4 tablespoons of olive oil, and blend until smooth.
If you have forgotten to reserve some of the pasta water, it is ok, and you can use regular water. I would recommend reducing the sauce a bit in a small pot before adding it to the pan with the pasta, as the lack of starch may result in a less emulsified mixture.
Some tahini brands have a slightly stronger or bitter flavor. To counteract this, I add an extra squeeze of lemon juice or 1/2 teaspoon of maple syrup to balance the taste.
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📋 Recipe Card
Tahini Pasta
This creamy tahini pasta is what I make when I want a quick and satisfying dinner. The nutty tahini blends with garlic, lemon, and olive oil to create a rich sauce that coats every piece of pasta. I make this delicious meal in just 35 minutes, and it is naturally vegan too!
Servings: 4
Calories: 534kcal
- My #1 Secret Tip for this tahini pasta recipe is to use the reserved pasta water when mixing the tahini sauce. This is a classic technique used in so many pasta dishes. It helps emulsify the tahini and thin down the sauce, without watering down the other flavors.
- Choose a rigid pasta: I like using shapes like penne, fusilli, or rigatoni, as the ridges do well holding onto the tahini sauce.
- Adjust the lemon to taste: I love the bright citrus notes in this pasta, so I add a little more when adjusting the seasoning.
- Stir tahini: I make sure to stir my tahini well before using it, as the oil naturally separates in the jar.
- Chiffonade the basil: Instead of chopping the basil, I do a fine ribbon cut to prevent it from turning black. This keeps the colors in the pasta bright.
- Keep extra pasta water aside: If my sauce thickens after mixing with the pasta, I add a few more splashes of pasta water and gently mix it through to loosen it.
Calories: 534kcal | Carbohydrates: 59g | Protein: 19g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Sodium: 313mg | Potassium: 516mg | Fiber: 4g | Sugar: 2g