This easy, creamy tahini pasta is comfort in a bowl. It's rich and satisfying, while also being easy and healthy. Made with just a few simple ingredients, this 20 minute pasta with tahini sauce is vegan, dairy free, and even has a gluten free option making it a great side dish for dinner or lunch for work.
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Kick regular, boring pasta side dishes to the curb and try making this creamy tahini pasta instead! It's a nice change of pace from the more traditional pasta sauces, and is PACKED with so much more flavor.
If you've never had tahini before, you might just be addicted after making this recipe! It has a warm, toasty, nutty flavor that is enhanced in this dish with tons of other flavors like lemon, garlic, and spicy red pepper flakes.
Let's not forget, this pasta with tahini is also healthier than most other creamy pasta dishes. Instead of being loaded down with heavy cream, butter, and parmesan cheese, this yummy side dish is vegan and dairy free and acquires its creaminess from the light and bright tahini sauce with lemon.
If you're looking for another lightened up pasta dish, be sure to try this creamy chipotle chicken pasta that uses Greek yogurt in the sauce for a lighter, higher protein, creamy sauce!
WHY YOU'LL LOVE THIS RECIPE
- Made with minimal ingredients
- A simple dish that's bursting with flavor
- It's oil free, vegetarian, vegan, dairy free, and has a gluten free option
- Makes a healthy side dish as is or add protein to turn it into a meal
- So many ways to customize it and make it your own
- Ready in under 20 minutes, so it's perfect to make on a weeknight
- Lasts for up to 5 days, so this is a fantastic recipe to meal prep
WHAT YOU NEED TO MAKE TAHINI PASTA
Kitchen tools:
- Measuring cups and spoons
- Kitchen scale
- Sharp knife
- Large pot
- Mixing bowl
Ingredients:
- Pasta: You can use any shape you'd like. I used orecchiette, but penne, elbows, or even linguini will work
- Tahini: This can be found at most grocery stores in the nut butter aisle. If you can't find it there, you can always order it from Amazon
- Tomatoes: Grape or Roma tomatoes are best because they contain the least amount of water
- Spinach: Fresh spinach is best, frozen contains too much water that will make your sauce runny instead of creamy
- Lemon: This is used to brighten the rich tahini sauce and balance the flavor profile
- Spices: You'll need salt, pepper, garlic powder, onion powder, and red pepper flakes
Substitutions:
Pasta: Use a gluten free variety
Tomatoes & Spinach: See below for more veggie variations you can use
Lemon: If you don't have fresh lemon, bottled lemon juice will work
HOW TO MAKE CREAMY TAHINI PASTA
- Cook pasta according to package instructions in a large pot
- While the pasta is cooking, whisk together tahini, lemon juice, salt, pepper, garlic powder, onion powder, and red pepper flakes in a small mixing bowl
- Once the pasta is cooked to al dente, reserve 1 cup of the pasta water and drain the rest using a strainer
- Place the now empty pot back onto the stove and pour 1 tablespoon of reserved pasta water into it. Turn the heat on medium and place the spinach into the pot to wilt
- As soon as the spinach is wilted, turn off the heat and add the pasta, tomatoes and tahini sauce into the pot
- Stir to combine. If your sauce is too thick pour in some of the reserved pasta water 2 tablespoons at a time until you reach a silky, creamy consistency with the sauce. I usually have to add about ¼ cup.
- Serve immediately and enjoy!
VARIATIONS OF TAHINI PASTA TO TRY
Veggies to add:
- Caramelized mushrooms
- Sauteed zucchini
- Corn
- Roasted broccoli or broccolini
- Roasted red peppers
- Balsamic asparagus
- Sun dried tomatoes
Proteins to add: Be sure to cook them before adding to your dish
EXPERT TIPS
- Buy a good quality tahini since it's the base of the sauce
- Be sure to reserve at least 1 cup of pasta water since it will help create a silky smooth, creamy sauce texture
- Cook the noodles to al dente so they don't turn to mush when mixed with the oil free tahini sauce
- Wilt the spinach before adding the rest of the ingredients to the pot
- Add cooked shrimp or chicken and turn this into a one pot meal
STORAGE AND REHEATING
To store: Keep any leftovers of tahini pasta in an airtight container in the fridge. It will last for up to 5 days.
To reheat: The best way to reheat is in a pot on the stove. Scoop your desired portion into the pot and pour in 1 tablespoon of pasta water (you can use regular water if you didn't save any), then turn the heat to medium/low and stir frequently with a wooden spoon until your pasta is warm enough for you.
FAQs
Tahini is a ground paste that's made from sesame seeds. It's traditionally found in Middle Eastern cuisine and can be used to make everything from dressings and hummus to milkshakes and granola.
Yes, you can definitely substitute regular pasta with a gluten free variety. For gluten free pasta, I like Jovial, Barilla gluten free, and Trader Joe's brown rice pasta. Banza pasta is also a great gluten free brand that has a little more protein than other brands!
Yes, you can make the tahini sauce ahead of time and store it in the fridge until you need it. The sauce will last up to 1 week if stored properly in an airtight container in the fridge.
I always buy Mighty Sesame Co. Tahini because it is organic and contains 1 ingredient. Baron's Organic Tahini, Soom, and Okka are all high quality brands as well.
I like to serve mine with chicken and a side salad for a healthy, balanced meal. If you want, you can add shrimp or chicken to the pasta and make it a meal itself.
It has a strong tahini flavor that is brightened with a burst of lemon. There's a pinch of red pepper flakes, so the sauce does have a bit of spice to it, but mostly you'll taste the umami flavor of the tahini enhanced with a few spices.
MORE RECIPES TO TRY
Did you make this recipe?
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PrintTahini Pasta
This tahini pasta is easy, creamy, and satisfying. It's healthy, vegan, and made with pantry staple ingredients. Best of all, you can get it on the table in just 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 6 Servings 1x
- Category: Pasta
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Ingredients
- 8 ounces of pasta- I used Orecchiette
- ½ cup tahini paste
- ⅓ cup lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 2 cups packed spinach leaves
- 1 cup tomatoes- diced
- Reserved pasta water as needed
Instructions
- In a large pot, cook pasta according to package directions
- While the pasta is cooking, whisk together the tahini, lemon juice, salt, garlic powder, onion powder, black pepper, and red pepper flakes in a small mixing bowl
- Once the pasta is cooked to al dente, reserve 1 cup of the pasta water and drain the rest using a large strainer
- Place the now empty pot back onto the stove and pour 1 tablespoon of reserved pasta water into it. Turn the heat on medium and add the spinach into the pot to wilt, stirring frequently to prevent burning
- As soon as the spinach is wilted, turn off the heat and add the drained pasta, tomatoes and tahini sauce into the pot
- Stir to combine using a wooden spoon
- If your sauce is too thick pour in some of the reserved pasta water 2 tablespoons at a time until you reach a silky, creamy consistency with the sauce. I usually have to add about ¼ cup.
- Serve immediately and enjoy!
Notes
- Buy a good quality tahini since it's the base of the sauce
- Be sure to reserve at least 1 cup of pasta water since it will help create a silky smooth, creamy sauce texture
- Cook the noodles to al dente so they don't turn to mush when mixed with the oil free tahini sauce
- Wilt the spinach before adding the rest of the ingredients to the pot
- Add cooked shrimp or chicken and turn this into a one pot meal
- Store leftovers in an airtight container in the fridge for up to 5 days
Keywords: pasta with tahini, creamy tahini pasta, tahini pasta with lemon and garlic
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