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–+ servings
tahini pasta with garlic and lemon juice in a small bowl.
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Creamy Tahini Pasta

Creamy, rich, vegan tahini pasta made with just a few ingredients and ready in about 15 minutes. Also very adjustable, you can add more ingredients according to what you have or what you crave.
Course Pasta Recipes
Cuisine Middle East
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 353kcal
Author Adina

Ingredients

  • 1 lb whole wheat pasta or regular pasta
  • ½ cup tahini
  • 4 tablespoons freshly squeezed lemon juice
  • 4 garlic cloves
  • a pinch of chili to taste
  • ½ teaspoon fine sea salt more or less to taste
  • ¼ teaspoon ground black pepper more or less to taste
  • 5 sprigs parsley
US - EU

Instructions

  • Cook pasta: Start cooking the water for the pasta. Speed up the process by using hot water from the tap or boiling from the kettle. When it boils, add salt generously. Cook pasta according to the packet’s instructions, it should be al dente, not mushy. Drain and reserve about ½ cup cooking water (you will not need it all, use as required).
    1 lb whole wheat pasta/ 450 g
  • Prepare sauce ingredients: Squeeze the lemon, grate the garlic, and chop the parsley.
    4 tablespoons freshly squeezed lemon juice + 4 garlic cloves + 5 sprigs parsley
  • Make tahini sauce: When the pasta is almost ready whisk the tahini, lemon juice, garlic, chili, some salt, and pepper. The sauce will seize at first. Slowly add some of the reserved cooking water, about 5-6 tablespoons or enough to thin the sauce a little.
    ½ cup tahini/ 125 g + a pinch of chili + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
  • Adjust the taste with more lemon juice, salt, and pepper if necessary. Add chopped parsley.
  • Combine the pasta with the sauce, taste, and adjust again if necessary.

Notes

Additions:

  • Peas (about 1 cup): add them to the pasta pot during the last 3-4 minutes of the cooking time.
  • Mushrooms (about 9 oz/ 250 g) or zucchini (1 medium): slice and fry them in a pan with a little olive oil while the pasta cooks.
  • Spinach: add a couple of handfuls of baby spinach to the very hot, just drained pasta. The heat will help it wilt.
  • Roasted veggies of any kind: start preparing them before cooking the pasta, as they will need some time in the oven.

Nutrition

Serving: 1/4 of the dish | Calories: 353kcal | Carbohydrates: 42g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Sodium: 284mg | Fiber: 6g | Sugar: 1g