20-Minute Creamy Tahini Pasta

Tahini pasta is rich and creamy yet bright and zingy (thanks, lemon!) and super comforting – ready in under 20 minutes, almost entirely from pantry staples, with plenty of customizability!

Bright and Creamy Lemon Tahini Pasta

If you thought tahini was only for hummus and baba ghanoush, think again! Tahini pasta sauce is rich, ultra-creamy, nutty, and brightened up/rounded out with fresh lemon, several pantry spices, and fresh herbs. When combined with noodles and your choice of veggies, this tahini pasta recipe is versatile, comforting, indulgent, comes together in under 20 minutes, and is a vegan dinner the entire family will enjoy.

Why You’ll Love Tahini Pasta

1. Quick & Easy: This tahini pasta is ready in under 20 minutes in 2 pans, perfect for lazy and/or busy weeknights.
2. Budget-friendly: Just 10 ingredients, most of which are inexpensive pantry staples.
3. Flavorful: Tahini, lemon, garlic, and red pepper flakes are a match made in heaven.
4. Nutritious: Tahini is packed with healthy fats, antioxidants, protein, and micronutrients (like calcium, iron, & magnesium). Combined with tomatoes and pasta, this is a satisfying, nutrient-dense meal.
5. Diet–Friendly: This tahini pasta sauce is super rich and creamy without heavy dairy or butter (unlike many other pasta sauces). Instead, it’s made from a base of tahini and pasta water and is naturally gluten-free, dairy-free, whole30, keto, and vegan.
6. Flexible: Mix things up with your choice of pasta and mix-ins like extra veggies and/or protein. It’s a great ‘clear out the fridge’ pasta recipe.

The Ingredients and Substitutes

The Pasta

• Pasta: Small or medium-shaped pasta with plenty of ridges will give the tahini pasta sauce something to cling to. I.e., fusilli, farfalle, penne, etc. However, any shapes (including bows, rigatoni, rotini, etc.) or even long noodles (like linguine or fettuccine) work.

You could also use gluten-free pasta, spaghetti squash, or low-carb zucchini noodles.

• Tomatoes: It’s best to use cherry tomatoes or mini plum tomatoes, which are easily purchasable year-round without becoming overly mealy.  
• Oil: Use any neutral cooking oil. We love using olive oil, as it enhances the health benefits of cooked tomatoes.
• To garnish: Lemon zest and red pepper flakes perfectly finish off the dish.

The Herbed Tahini Sauce

• Tahini: This simple sesame seed paste is super rich and creamy, with a subtly bitter flavor. We highly recommend using high-quality tahini (like Soom tahini), as lower-quality versions may be overly bitter.
• Lemon: It’s best to use fresh lemon juice. Lime juice also works.  
• Fresh herbs: Fresh basil or parsley work particularly well in this herbed tahini sauce.
• Spices: Rely on just a few pantry staples to make this flavorful easy tahini sauce.
  • Garlic powder
  • Onion powder (or dry minced onion)
  • Smoked paprika
  • Red pepper flakes (optional – or chili/cayenne pepper)
  • Salt and black pepper

Alternatively, you could use fresh onion and garlic, though it will need to be minced and sauteed with the spices until fragrant.

What Else Could I Add to Tahini Pasta?

• Nutritional yeast: To add a mild, ‘cheesy’, umami flavor to the herbed tahini sauce.
• Maple syrup: If the tahini pasta sauce tastes overly bitter, a small amount of maple syrup (or agave) will help to balance the flavors.
• Spinach: Stirred into the pasta with the sauce and left to wilt.
• Other vegetables: This lemon tahini pasta recipe is a great way to clear out the fridge and pair with sautéed, roasted, or grilled veggies like broccoli, cauliflower, asparagus, zucchini, mushrooms, Brussels sprouts, frozen peas and corn, jarred roasted red peppers, olives, etc.
• Protein: Make a complete meal by adding chickpeas, white beans, or crispy tofu/tempeh.
• Vegan feta: To crumble over the top for a salty, tangy, creamy flavor.

How to Make Creamy Tahini Pasta

• 1) First, cook the pasta in lightly salted water (or vegetable stock) for 1-2 minutes less than the packaging states, until al dente. Then drain it, saving 2 ½ cups pasta water to the side.

• 2) Meanwhile, heat the oil in a large skillet over medium heat and chop the tomatoes in half. Once hot, add the spices and temper them, stirring often for about a minute.

• 3) Add the halved tomatoes to the pan and cook for 2-3 minutes before stirring in the tahini and 2 cups of the reserved pasta water and mixing thoroughly.

Add just 1 ½ cups to begin, if you prefer a thicker sauce. Then increase to your desired consistency.

• 4) Finally, stir in the pasta and chopped herbs and mix well. If it’s too thick, add some of the remaining reserved pasta water, a little at a time, until it reaches your desired consistency.

• 5) Serve warm, optionally sprinkled with crushed red pepper flakes, lemon zest, and optional additional fresh herbs.

Top Recipe Tips and Notes

• Use high-quality tahini: Unfortunately, tahini isn’t a product that remains similar from brand to brand, and can be overly bitter and unpleasant. We love using Soom tahini.
• Cook pasta al dente: It will cook further from residual heat and in the sauce.
• Season to taste: Taste the sauce before adding the pasta, and adjust the spices to taste.  
• Save the pasta water: This makes up the base of the tahini pasta sauce, and the starchy liquid helps the sauce cling to the pasta. If you accidentally discard it, use vegetable broth or hot water (season accordingly).
• Adjust the consistency: Change how much pasta water you add to determine how thick or thin the sauce is.

FAQs

Serving Suggestions

Depending on the portion size, you can enjoy creamy tahini noodles as either a side or main either hot, at room temperature, or chilled (as tahini pasta salad) – perfect for home meals and on the go.

• Garlic bread, focaccia, or crusty bread
• A leafy green salad/side salad – like Panzanella or a vegan Caesar salad
• Cooked vegetables – like roasted broccoli, Brussels sprouts, green beans, asparagus, etc.
• A vegan protein – like marinated tofu or tempeh

Storage Information

Allow the leftover tahini pasta to cool, then store it in an airtight container in the refrigerator for up to 5 days or in the freezer for 2-3 months, though the pasta will soften upon thawing.

To reheat the pasta, use a microwave in 30-second increments or heat it over low heat on the stovetop, stirring often. If the pasta has thickened/soaked up too much of the sauce, add a splash of water or vegetable broth to loosen it up to your desired consistency.

More Vegan Pasta Recipes

• Easy Curry Pasta
• Eggplant Pasta with Crispy Hazelnuts
• Amazing Avocado Pesto Pasta
• Sweet Potato Pasta Sauce
• Spicy Tomato Basil Pasta
• The Perfect Pasta Salad

Photos by Alfonso Revilla