This 15-minute creamy pasta with tahini sauce is the ultimate blend of convenience and flavour. Perfect for busy weeknights, this vegan-friendly meal comes together in no time and with minimal effort!
15-Minute Creamy Tahini Pasta: A Quick Vegan Meal
Craving a delicious, creamy pasta dish that is ready in a flash? My 15-minute tahini pasta is the perfect solution! This vegan-friendly recipe combines rich and nutty tahini, smoked paprika, and chilli flakes with al dente pasta for a quick and satisfying meal. Perfect for an easy weeknight dinner, this is a quick and straightforward recipe that requires minimal effort.
Like with my gochujang pasta, the tahini sauce takes only a few minutes to make and can be prepared while the pasta is cooking.
To give this tahini pasta sauce some extra-depth, I am blending the tahini with roasted red peppers (from a jar), sundried tomatoes, and some of the pasta cooking liquid. The starch from the pasta water helps to emulsify and thicken the sauce. The result is a luscious, dairy-free sauce that clings to the pasta perfectly.
Watch How to Make this Pasta with Tahini Sauce
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How To Make This Pasta With Tahini Sauce Recipe
Ingredients
To make this tahini pasta recipe you will need:
- dry pasta
- tahini
- red onion
- olive oil
- garlic cloves
- roasted red pepper (from a jar)
- sundried tomatoes in oil
- smoked paprika
- chilli flakes (skip if you prefer less heat)
- lemon juice
- salt
- parsley (optional)
A Note On Tahini
Made from ground sesame seeds, tahini adds a creamy texture and nutty flavour to this pasta sauce without the need for dairy. Beyond hummus and other dips, I love to use it as a spread, dressing, or sauce base to add depth and creaminess to plant-based recipes. It is also great as boosting the nutritional content of recipes as it is rich in proteins, healthy fats, and minerals.
From mild to bitter, there are some big taste differences depending on the type or even the brand of tahini you buy. I like Belazu’s tahini which is smooth and creamy and has a mild taste.
TOP TIP: to counterbalance the bitterness of tahini, try adding some salt, lemon juice and some maple syrup or other sweetener. Adding cream or yoghurt is also another way to tone down the bitterness of tahini, especially if you are making dressings or dips.
Step-by-step Instructions
Step 1: Cook the Pasta
Cook the pasta according to packet instructions. When done, drain well and reserve the pasta cooking liquid.
Step 2: Make the Tahini Sauce
In the meantime, make the tahini pasta sauce.
- Heat the oil in a small saucepan. Fry the onion over medium-high heat until soft, about 5 minutes.
- Add the garlic, and fry for a 30 seconds or so. Set the pan aside.
- Place the onion mixture in the bowl of a blender. Add the tahini, red pepper, sundried tomatoes, smoked paprika, chilli flakes and 250ml (US 1 cup) of pasta cooking liquid. Blend to smooth. Add more pasta cooking liquid if necessary.
- Season to taste with lemon juice and salt. If the tahini is too bitter, you can also add some maple syrup.
Step 3: Mix and Serve
Mix the pasta and tahini sauce together and reheat to warm up. Serve straightaway with fresh parsley if desired.
Storing and Reheating This Tahini Pasta
Any leftover pasta can easily be stored in the fridge and reheated. Do avoid freezing it as it will not thaw well. Follow these easy tips to maintain the creamy texture of this dish:
Storage:
- Allow the pasta to cool completely before storing.
- Place in an airtight container and refrigerate for up to 3-4 days.
Reheating:
- Stovetop Method:
- Place the pasta in a pan over medium-low heat.
- Add a splash of water to loosen the sauce.
- Stir gently until heated through, about 3-5 minutes.
- Microwave Method:
- Place a portion in a microwave-safe bowl.
- Add a tablespoon of water.
- Cover and heat in 30-second intervals, stirring between each, until hot.
I hope you enjoy this pasta with tahini sauce recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Pasta with Tahini Sauce
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 360 g dry pasta
- 50 g red onion thinly diced
- 1 Tbsp olive oil
- 2 garlic cloves
- 80 g tahini
- 100 g roasted red pepper from a jar
- 50 g sundried tomatoes in oil
- ½ tsp smoked paprika
- ½ tsp chilli flakes
- 250 ml reserved pasta cooking liquid
- lemon juice to taste
- salt to taste
- parsley to serve (optional)
Instructions
- Cook the pasta according to packet instructions. When done, drain well and reserve the pasta cooking liquid.360 g dry pasta
- In the meantime, make the tahini pasta sauce: heat the oil in a small saucepan. Fry the onion over medium-high heat until soft, about 5 minutes. Add the garlic, and fry for a 30 seconds or so. Set the pan aside.50 g red onion, 1 Tbsp olive oil, 2 garlic cloves
- Place the onion mixture in the bowl of a blender. Add the tahini, red pepper, sundried tomatoes, smoked paprika, chilli flakes and 250ml (US 1 cup) of pasta cooking liquid. Blend to smooth. Add more pasta cooking liquid if necessary.80 g tahini, 100 g roasted red pepper, 50 g sundried tomatoes, ½ tsp smoked paprika, ½ tsp chilli flakes, 250 ml reserved pasta cooking liquid
- Season to taste with lemon juice and salt. If the tahini is too bitter, you can also add some maple syrup.lemon juice, salt
- Mix the pasta and tahini sauce together and reheat to warm up.
- Serve straightaway with fresh parsley if desired.parsley
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/pasta-with-tahini-sauce/
I cannot wait to see your posts!
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