This 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!
In a large pot with a lid, cook pasta according to package instructions and save 2 cups of pasta water.
While the pasta is cooking, in a large pan over medium heat, add some oil, garlic powder, dry minced onion, smoked paprika, crushed red pepper, salt, and pepper. Mix well and cook for one minute.
Then add tomatoes, mix well, and cook for 2 minutes. Add the tahini, pasta water and mix well.
Add in the pasta and mix well.
Add the chopped herbs and mix.
Garnish with a sprinkle of lemon zest, more herbs, and crushed red peppers.
Add more hot water if needed.
Serve hot.
Notes
Add the veggies of your choice. It would also be great with chickpeas or fried tofu cubes for more protein. This is best eaten immediately. The sauce will thicken with leftovers, but you can add a splash of water to thin it out.
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).