This tahini pasta is a quick, easy, and nutritious meal that’s packed with 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, meal prepping, or impressing guests with very little effort.
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, rich texture to pasta sauces without the need for dairy. This makes it a perfect choice for vegan and dairy-free recipes.
Tahini is also packed with calcium, iron, magnesium, and plant-based protein, which makes it a nutritious addition to any pasta dish. If you haven’t tried using tahini in pasta yet, definitely give it a try!
The zingy freshness of both the lemon juice and zest cuts through the rich, creaminess of the tahini to form a well balanced, oil-free sauce for the pasta. A little fresh garlic, salt, and pepper rounds out the flavors.
You can use whatever variety of pasta you prefer in this recipe. There are so many options that are either gluten free, grain free, or whole grain. Brown rice pasta, corn pasta, chickpea pasta, quinoa pasta, and lentil pasta are all tasty and nutritious options. Any shape will do.
Optional Additions
If you want to add some sautéed veggies to this pasta to turn it into a more complete meal – go for it. Spinach, zucchini, bell peppers, or these caramelized mushrooms would be tasty additions.
Or roast some vegetables such as broccoli or cauliflower and toss them in with the pasta before serving. This balsamic roasted asparagus would be a delicious addition too.
How to Make Tahini Pasta
This dish couldn’t be simpler to throw together. While the pasta is cooking, add the tahini, lemon juice, lemon zest, garlic, salt, and pepper to a bowl, then mix well.
Once the pasta is almost finished cooking, reserve about 1/2 cup of the cooking water from the pasta before draining. It’s important to wait until just before draining, so the water has a chance to get starchy during the cooking process. Then whisk 1/2 cup of the cooking water into the tahini sauce to give it a creamy, velvety 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 thoroughly before each use) then add a bit more than 1/2 cup of pasta water in order to achieve your desired consistency.
I like to finish this dish off by garnishing with some chopped fresh basil or parsley – whatever I have on hand. The herbs add lightness and 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 chili flakes, or a sprinkling of sesame seeds.
Storage
Store in an airtight container in the fridge for up to five days.
More Easy Dinner Recipes to Try
- This pesto quinoa is nutrient dense and delicious.
- These vegan rice noodles are a quick and easy plant-based meal.
Tahini Pasta Recipe
Equipment
- Whisk
- Mixing bowl
Ingredients
- 1/2 cup tahini
- 3/4 pounds pasta (approximately 340 grams)
- 1/2 cup cooking water from the pasta
- 1 garlic clove (chopped)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- The juice and zest of 1 lemon
- Optional garnish: chopped fresh basil or parsley
Instructions
- Begin cooking the pasta according to the package instructions.
- While the pasta is cooking, add the tahini, lemon juice, lemon zest, garlic, salt, and pepper to a bowl and mix well.
- When the pasta is almost done cooking, remove 1/2 cup of the cooking water, add it to the bowl with the tahini mixture, then whisk well.
- 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 some 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.
Nutrition
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