This tahini pasta is a quick, easy, and nutritious meal that’s packed with lemony, garlicky flavor. This creamy pasta with tahini sauce is delicious served either hot, cold, or at room temperature, so it’s a good option for school or work lunches. It’s perfect for busy weeknight dinners or meal prepping.

Key Ingredients

Tahini is a rich, creamy paste made from ground sesame seeds. It has a slightly bitter, earthy flavor that pairs well with fresh lemon and a wide variety of herbs. Tahini adds a creamy texture to pasta sauces without the need for dairy.

The zingy freshness of both the lemon juice and zest cuts through the rich, creaminess of the tahini to form an oil-free sauce for the pasta. A little fresh garlic, salt, and pepper rounds out the flavors.

You can use whatever type of pasta you like in this recipe. There are so many gluten-free, grain-free, or whole-grain options to choose from these days. Brown rice pasta, corn pasta, and chickpea pasta are a few of my favorites.

Optional Additions

I like to add some sautéed veggies to this pasta to turn it into a more complete meal. Spinach, zucchini, or these caramelized mushrooms are tasty additions. Or toss in some roasted vegetables such as broccoli, cauliflower, or these oven roasted bell peppers for a well-balanced meal.

Step-by-Step Recipe Instructions

While the pasta is cooking, add the tahini, lemon juice, lemon zest, garlic, salt, and pepper to a bowl, then mix well.

Creamy tahini sauce in a white bowl with a whisk.

Once the pasta is almost finished cooking, reserve about 1/2 cup of the cooking water from the pasta before draining it. Be sure to wait until just before draining the pasta so the water has a chance to get nice and starchy. Next you’ll gradually whisk 1/2 cup of the cooking water into the tahini sauce to give it a creamy consistency.

If you notice that your tahini is a bit dry (this sometimes happens when you’re nearing the end of the jar if you haven’t stirred it before each use) then add a bit more than 1/2 cup of pasta water in order to achieve a creamy consistency. Once the sauce is smooth and creamy, toss it with the pasta.

Pasta with tahini sauce in a steel bowl.

I like to finish this dish off by garnishing with some chopped fresh basil or parsley. The herbs add freshness to this rich, creamy tahini sauce. If you don’t have any fresh herbs you can omit the garnish or use some extra lemon zest, black pepper, dried chilli flakes, or a sprinkle of sesame seeds.

4.49 from 124 votes

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Tahini Pasta Recipe

This tahini pasta is creamy, delicious, and so easy to make for a quick dinner or lunch. This simple pasta with tahini sauce is a must-try if you're craving a nutritious, flavor-packed meal.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 315kcal

Author Jennifer Bell

Equipment

Whisk
Mixing bowl

Ingredients

3/4 pounds pasta (approximately 340 grams)
1/2 cup tahini
the juice and zest of 1 lemon
1 chopped garlic clove
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cooking water from the pasta
Optional garnish: chopped fresh basil or parsley

Instructions

Begin cooking 3/4 pounds pasta according to the package instructions.
While the pasta is cooking, add 1/2 cup tahini, the juice and zest of 1 lemon, 1 chopped garlic clove, 3/4 teaspoon salt, and 1/4 teaspoon black pepper to a bowl and mix well.
When the pasta is almost done cooking, remove 1/2 cup cooking water from the pasta.
Gradually whisk the cooking water into the tahini mixture until the sauce is smooth and creamy.
Once the pasta is cooked and drained, pour the tahini sauce over the pasta and mix to coat the pasta evenly with sauce.
Garnish with chopped fresh basil or parsley (optional).

Notes

When the pasta is almost finished cooking, remember to reserve 1/2 cup of cooking water before draining the pasta.
If you notice that your tahini is a bit dry (this sometimes happens when you’re nearing the end of the jar if you haven’t stirred it thoroughly before each use) then add a bit more than 1/2 cup of pasta water in order to achieve your desired consistency.
Store in an airtight container in the fridge for up to five days.