tahini pasta

Creamy lemon tahini pasta is the perfect weeknight meal! The creamy lemon tahini sauce is going to become your new favorite pasta sauce! Packed with flavor and ready in under 15 minutes, this healthy recipe is naturally gluten free, vegan and dairy free! You won&#039;t believe how simple this is to make!

Creamy Lemon Tahini Pasta

oz chickpea pasta (2.99)

tahini (0.82)

water (0.00)

lemon

garlic powder (0.10)

salt (0.03)

broccoli florets, chopped (1.15)

peas (0.25)

Chop the broccoli florets into small, bite size pieces.

Bring the water to a boil. Add the pasta and cook according to directions on box (about 7 minutes).

While pasta is cooking combine the tahini, water, lemon juice, garlic powder and salt in a blender until smooth.

Preheat a skillet over medium heat for 2-3 minutes, Spray the skillet with non-stick (optional) and add the broccoli florets and peas to the skillet. Cook well 5-6 minutes.

When pasta is done cooking, drain the water and add it right back to the pot. Pour the pasta sauce directly over the pasta and stir well.

Once the broccoli and peas are done cooking (the broccoli looks green and is tender and the peas have defrosted), add them to the pasta and creamy tahini sauce. Stir well.

Serve hot or at room temperature.

https://embed.mediavine.com/videos/s3reocga5p3xamerc2me

Creamy lemon tahini pasta is the perfect weeknight meal! The creamy lemon tahini sauce is going to become your new favorite pasta sauce! Packed with flavor and ready in under 15 minutes, this healthy recipe is naturally gluten free, vegan and dairy free! You won't believe how simple this is to make!

Lemon Tahini Pasta

A savory &amp; delicious pasta full of garlicky, lemony, tahini sauce &amp; brussels sprouts!

Vegan Brussel Sprout Tahini Pasta

tahini

water

lemon (juiced (about 2 Tbsp))

salt (add more or less depending on preference)

pepper

oz dried pasta (cooked according to package instructions)

Tablespoons vegan butter (42 grams)

shallots (finely chopped)

garlic (minced)

brussels sprouts

white wine

salt & pepper

parsley (optional garnish)

Cook the pasta according to the package instructions. Then, strain and set aside for later.

While the pasta is cooking, make the tahini sauce and cook the veggies.. To make the tahini sauce, add all of the sauce ingredients including the tahini, water, lemon, salt, and pepper to a blender or food processor and blend until smooth. While the sauce will be semi runny, it will thicken up as soon as you add it to the pasta later.

Next, add the vegan butter to a large sauce pan or skillet and heat until melted. Once the butter has melted, add in the shallots and garlic and saute for 2-3 minutes. Then, add in the shaved brussels sprouts and saute over medium heat another 8-10 minutes.

Once the brussels are cooked and beginning to crisp, add in the white wine, salt, and pepper. Stir everything together and cook over medium heat another 2 minutes.

As a final step, add in the cooked pasta and tahini sauce and mix everything together over low heat an additional 2-3 minutes. If your sauce is too thick, add in extra water. If it is too thin, just heat it a little longer until it thickens.

Serve with a garnish of optional fresh parsley and a lemon wedge. Enjoy!

https://content.jwplatform.com/videos/yA6zVCbf.mp4

This Vegan Brussel Sprout  Tahini Pasta is so delicious, creamy, and full of flavor! With just 10 simple ingredients, you can make a creamy tahini sauce mixed with flavorful garlic and shaved brussels sprouts for a vegan pasta ready in 30 minutes or less!

How to make Tahini Brussel Sprout Pasta

This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner the whole family will love.

Tahini Pasta

(227 grams) medium-sized ridged pasta, (such

salt and black pepper

broccoli

tahini, well-stirred*

extra virgin olive oil

maple syrup (or agave nectar)

Ice water

½ tablespoons extra virgin olive oil

shallot, (thinly sliced)

garlic cloves, (thinly sliced)

red pepper flakes ((½ teaspoon is mild))

(16 grams) fresh basil leaves, (slivered)

Heaping ¼ teaspoon flaky sea salt

Use a peeler to shave the outer fibrous layer of the broccoli stalks. Slice off the bottom inch or so of the stalk that is very tough. Then thinly slice the stalks  into coins and set aside. Cut the crowns into florets (not too big or too small).

Cook the pasta. Bring 8 cups (2.1L)** of water in a saucepan to a boil. Once the water is nearly boiling, add a tablespoon of kosher salt. Add the pasta, and once it returns to a boil, start the timer and cook according to the package’s minimum time for al dente pasta, stirring occasionally.

About 3 minutes before the pasta timer is done, add broccoli florets (not the stems). Cook until the pasta is barely al dente (a little undercooked is okay) and florets are crisp-tender and bright green. Scoop out 1 cup of pasta water, then drain the pasta and broccoli (do not rinse).

While the pasta water is heating up or pasta is cooking, make the sauce***. Zest the lemon with a microplane or citrus zester, then juice the lemon. In a small or medium bowl, whisk together the tahini, olive oil, 2 tablespoons of the lemon juice, maple syrup, ½ teaspoon kosher salt, and a generous amount of pepper. Add a pinch of the lemon zest but save the rest for topping. Whisk until the sauce is well-combined and thick. Stream in ice water and keep whisking until creamy but pourable (about 4 tablespoons).

Meanwhile, make the topping: combine the slivered basil with the reserved lemon zest and the flaky sea salt.

While the pasta is cooking, heat the 2 ½ tablespoons of olive oil in a deep sauté pan over medium-high heat. Once hot, add the broccoli stems with a few pinches of salt. Cook for 2 minutes, then add the shallots and garlic, and cook for another 2 to 4 minutes, until broccoli stems have some color and shallots are golden. Add the red pepper flakes and cook for 30 seconds.

Assemble the pasta. Add the hot cooked pasta and broccoli to the shallot-broccoli stem mixture, along with the tahini sauce and ¾ cup (180 mL) pasta water. Keep the pan over medium-high heat and use tongs to vigorously toss everything together, until the sauce is emulsified and clings to the pasta, and the pasta is al dente, about 2 minutes. If needed, add a bit more pasta water to bring everything together.****

Take the pasta off the heat. Stir in most of the basil topping and toss to coat. Taste, adding more salt or pepper to season and a bit of the remaining lemon juice, if desired. Just before serving, garnish with remaining topping.

This rich and creamy Tahini Pasta combines simple ingredients like garlic, lemon and fresh herbs to make the ultimate comfort meal ready in just 20 minutes.

yeast,

Italian seasoning

tsp yellow or white miso paste, optional

maple syrup

Salt and Pepper

lb pasta, I used rigatoni

shallot, sliced

garlic,

kale,

pasta water

parsley,

Basil leaves, sliced

Tahini Sauce

Mix the tahini, 1 tablespoon of olive oil, nutritional yeast, Italian seasoning, miso paste, lemon, maple syrup, and a good pinch of salt and pepper together until it starts to thicken. Slowly pour in the the iced cold water and whisk until no lumps remain in the sauce.

Pasta

Bring a pot of water to a boil and generously salt it. Once boiling add the pasta and cook according to package. Reserve some pasta water, then drain the pasta.

Assemble

To a large skillet heat the remaining olive oil then sauté your shallots until softened. Stir in the garlic and continue sauteing until fragrant. Add the kale and sauté until it has wilted. To the pan, add in the warm pasta, the tahini sauce and the reserved pasta water. Give the pasta a good mix to coat. Top with some minced parsley, fresh basil leaves, fresh cracked black pepper and salt and extra lemon zest before serving.

This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It&#039;s rich, creamy, vegan and delicious with fresh basil on top.

Sun-dried Tomato Tahini Pasta

pasta of choice (I used gluten free)

tahini (I highly recommend Soom Foods or the 365 brand from Whole Foods)

sundried tomatoes (packed in oil, not dried)

tbsp oil tomatoes

vegetable broth

garlic

onion

lemon juice (about 1 lemon)

salt

nutritional yeast

tsp red pepper flakes

black pepper

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions.

chop onion

Roughly chop the onion and add to a pan with the oil.

saute

Saute for about 5 minutes, then add in the garlic and continue to saute, about 2-3 more minutes.

blend

Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth.

add broth

Start with 2 cups of broth and add more as needed to reach your desired consistency, it will depend on the brand of tahini you used. It will also thicken when it heats up with the pasta, so keep that mind, you don&#39;t want it to start off too thick.

taste

Taste and adjust flavors as desired. Combine the sauce with the cooked pasta.

add veggies

You might have a bit of leftover sauce, depending on how saucy you like it (I always use it all), so it&#39;s perfect if you want to add any chicken or vegetables, or just save the extra sauce to use as a dip!

sauce

Stir to combine and let simmer for a few minutes to allow the flavors to blend. Garnish with fresh basil and red pepper flakes. Enjoy!

Made it and added a few ingredients. It was delicious! Will
Definitely make again 😊

Made this today (May2024)...
I tend not to measure, strictly, except for Tahini (used a little less ~1/2c), broth (used both cups plus some water), pasta (some Banza and some Barilla protein plus, 10 oz.), LOTS of vidalia onion... and I also added some strip cut chicken breast, cooked separately, added. 

I generally season less as my wife is a supertaster (I am not) so she prefers less. I found the flavors to be just terrific all together. I hadn't read the recipe so I bought sun-dried tomatoes not in oil - note to self! I will season it closer to the recipe next time and yes, there will be a next time! So even with my substitutions and variations, the recipe is robust; the nutty flavor, brightness of the tomato with the pasta and chicken, were so good together! 

I am thinking as I am still tasting it that I might try some chili powder or smoked paprika in a little bit of the leftovers just because I can't let well enough alone.

This is a great recipe! Very tasty and easy too! It made way more sauce than needed for the amount of pasta. That’s not a problem. I will have enough for a couple of meals. I will definitely be making it again!

it was alright. The tahini was too bitter and nutty, had to balance out with maple syrup. Tasted something near pepper-feta pastas, but far less flavourful

This was easy and fantastic.  I have used the left over sauce for all kinds of things.

I love this recipe but I think I added to much tahini bc the flavor was dominant so I put some chocolate cherry tomatoes from my garden in the oven on 450 with a drizzle of raw honey, salt and olive oil for 20 min and added to tone down tahini flavor. It was good! I will definitely measure more carefully next time.

Great recipe! Any tips for re-heating the next day? The texture of the sauce was more thick and clumpy rather than creamy after microwaving

So good! I added tofu and it was delicious!

This recipe is really good.  I’m just starting my vegan diet and have been struggling to find dishes that taste good.  This is a keeper.  Thank you!

Lovely recipe, and also not expensive. I added grilled zucchini which I marinared in lemon juice, olive oil and some chili flakes. And I added baby spinach. The recipe includes plenty of saus, I even have leftovers for the next day :)

This Tahini Pasta Recipe transforms wholesome pantry staples into a mouthwatering dinner in just 30 minutes! Top it with a sprinkle of gremolata for a refreshing boost. Vegan, Gluten-Free and Oil-Free Options.

Pantry Tahini Pasta

kosher salt (plus more to taste)

pasta, gluten-free if necessary

broccoli florets,

lemon (divided)

mellow miso paste (see notes for substitutions)

olive oil

cumin

red pepper flakes (plus more to taste)

drippy tahini

chickpeas,

basil

Cook the Pasta: Bring a large pot of water to a boil and stir in 1 tablespoon of kosher salt. Add the pasta and cook until al dente according to the package instructions, stirring occasionally. Add the broccoli florets to the pot of boiling water for the final 5 minutes of the pasta cook time. Reserve 1 1/2 cups (350 ml) of the pasta water, then drain the pasta and broccoli (do not rinse) and set aside.

Miso Paste: (Note: I like to do this while the pasta cooks) add the lemon juice and miso paste to a small bowl. Use a fork to “mash” the miso paste into the lemon juice, then stir vigorously to completely dissolve it and form a thick sauce. Set aside.

Aromatics: Warm the olive oil in a medium to large skillet, then add the garlic, cumin, and red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is beginning to brown.

Tahini Sauce: Add the tahini to the pan and mix well; sauté for about a minute to toast the tahini, then add the miso-lemon mixture. Mix with a whisk; the sauce will immediately thicken and look like it has seized. Begin to slowly add the reserved pasta water in 1/4 cup (60 ml) increments, whisking well and waiting to add more water until the sauce looks smooth and begins to simmer again. Repeat until the sauce has thickened to an Alfredo-sauce consistency. I used only 3/4 cup (180 ml) of water for this, but if your tahini is on the thicker side you may need more water.

Combine: Add the pasta, broccoli, and chickpeas to the sauce and mix well. Cook the pasta mixture over the heat only until all ingredients are warm and the sauce has thickened, then remove from the heat.

Gremolata: Combine the parsley, reserved lemon zest, and flaky salt in a small bowl. Mix well.

Serve: Divide the pasta between serving bowls and top with a sprinkle of gremolata. Serve warm; leftovers can be stored in the refrigerator in an airtight container for up to 5 days and are best reheated on the stovetop with a splash of water to help loosen the tahini sauce up again.

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Tahini Pasta

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Top 6 tahini pasta recipes from across the web

The most viewed tahini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Lemon Tahini Pasta

Vegan Brussel Sprout Tahini Pasta

Tahini Pasta

Tahini Pasta

Sun-dried Tomato Tahini Pasta

Pantry Tahini Pasta

The most viewed tahini pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine