Pasta with Tahini Sauce
I became obsessed with tahini back in 2018 and started pouring it on everything. When I first tried tahini pasta sauce, it instantly reminded me of fettuccine alfredo—my favorite dish as a kid. It has the same rich texture without any dairy, seriously a game-changer! I find myself making this anytime I’m craving something comforting but only have pantry staples on hand.
If you love creamy pasta as much as I do, try my mushroom zucchini pasta (another delicious tahini-based sauce) or switch things up with this white bean pasta sauce for a different twist!
This recipe comes together in just 10 minutes—plus, you can cook the veggies right in the boiling pasta water, making it even easier. I recommend using a high-protein pasta to keep this dish satisfying without any extra effort. If you want to add more protein, toss in some Italian chicken cubes or quick air fryer frozen shrimp for a well-rounded, filling meal. However you serve it, this tahini pasta is the perfect balance of creamy, comforting, and easy to make!
Ingredients
- Tahini – tahini is what makes the sauce thick and creamy without any dairy or cream. It also has a slight nutty flavor that pairs so well with lemon and pasta.
- Lemon – the vibrant flavor elevates the entire dish.
- Pasta – use whatever your favorite pasta is for this recipe. You could even make it low carb by using spaghetti squash
- Veggies (optional) but I recommend fresh or frozen broccoli and peas.
How to make tahini pasta
Chop the veggies (optional), if using frozen broccoli, make sure it’s chopped into small pieces.
Cook the pasta: Cook the pasta according to the pasta instructions. Set a timer for 2 minutes less than recommended cooking time.
Make the tahini pasta sauce: Combine the tahini, water, lemon juice, garlic powder and salt in blender until well combined into thick and creamy sauce. Note: if you don’t have a blender, you can just use a fork to blend in a bowl.
Cook the veggies with the pasta: When the timer goes off, add the chopped broccoli to the pot with the pasta. Stir well. Cook 2 minutes. With 30 seconds left, add the frozen peas to the pot. Drain the water.
Add pasta sauce and enjoy: Add the pasta and veggies back to the pot. Immediately add the lemon tahini sauce to the pasta and stir well.
Sam’s Tips for Success
- Stir the tahini well before measuring it out for the recipe, the oil on top should be well combined or the sauce will be dry.
- For the best results, I recommend using a small food processor, immersion blender or blender to get the best texture.
- The sauce will look thin at first, let it sit for 3-4 minutes and it will start to thicken.
- Make the tahini pasta sauce up to 3 days in advance so you have it on hand when you are ready to cook your pasta.
- Tahini-based sauces thicken when cold. If your leftover pasta seems too thick straight from the fridge, let it sit at room temperature for 5-10 minutes before adjusting with water.
Pasta with Tahini
Guided Recipe Video
Ingredients
- 8 oz pasta - I used chickpea pasta
- 1/4 cup tahini
- 1/4 cup water
- 1 large lemon juiced
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1.5 cup broccoli florets, chopped
- 1/2 cup frozen peas
Instructions
- 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. Set a timer for 2 minutes less than the box indicates.
- While pasta is cooking combine the tahini, water, lemon juice, garlic powder and salt in a blender until smooth. Note: you can make this in a bowl with a fork, a blender is not required.
- When the timer goes off, add the chopped broccoli to the pot with the pasta. Cook 2 minutes. With 30 seconds left on the timer, add the frozen peas.
- 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.
Notes
- Stir the tahini well before measuring it out
- For the best results, use a small food processor, immersion blender or blender to get the best texture.
- The sauce will thicken after 3-4 minutes.
- Make the tahini pasta sauce up to 3 days in advance.
- 1/3 cup tahini
- 1/3 cup water
- 1 large lemon, juiced
- 1.25 teaspoons garlic powder
- 1 teaspoon salt
Nutrition Information
Common questions
Other veggies to add
Chopped broccoli and peas easy to add to the boiling pasta, but you can really use any veggies you have on hand. Some other great options that can be stirred in with the pasta and sauce, no additional cooking required.
- Tomatoes (can add raw or sauteed)
- Kale, finely chopped, will wilt right in
- Spinach, finely chopped, will wilt right in
- Sundried tomatoes
- Roasted red pepper
- Artichoke hearts
The Best Tahini for a Creamy Pasta Sauce
Tahini is made from ground sesame seeds and has a rich, nutty flavor that makes it perfect for a creamy pasta sauce. It’s similar in texture to peanut or almond butter and is a great source of healthy fats, protein, and calcium.
You can find tahini in most grocery stores, usually in the nut butter aisle or the international foods section. I’ve tested this recipe with several brands, including Trader Joe’s Organic Tahini, Soom Foods, and Thrive Market tahini, and they all work well to create a smooth, flavorful sauce. If you’re new to tahini, I recommend starting with one of these, as they have the best taste and consistency for pasta dishes.
What if you don’t have tahini?
If you don’t have tahini, you could make this with almond butter, sunbutter or cashew butter.
Added some nutritional yeast to balance out that lemon and 🤌🏻
Amazing, Creamy and Delicious. This pasta dish is absolutely the best I have tried with the goodness of veggies. Simply loved it.