Sun-dried Tomato Tahini Pasta

This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It’s rich, creamy, vegan and delicious with fresh basil on top. The perfect weeknight dinner recipe!

You guys have been asking for creamy nut free pasta sauces for a while, and I was finally able to deliver! I was kind of worried about how tahini would taste in pasta, but ohmygosh it’s so good! It’s slightly nutty and paired really well the sun-dried tomatoes.

This tahini pasta is made of a base of tahini, which if you aren’t familiar, is sesame paste. Peanut butter is to peanuts as tahini is to sesame seeds is how I like to explain it!

It’s a great healthy fat, slightly nutty, but of course nut free and yields a rich and creamy sauce. It has a slightly bitter flavor, so I love to pair it with things like onion, garlic, salt and sundried tomatoes to round out the flavors.

You’ll also need a jar of sun-dried tomatoes in oil, onion, garlic, some veggie broth and common spices like salt, pepper and red pepper flakes.

Before we get into the nitty gritty, I should note that not all tahini is created equal. My personal favorite brands are either Soom Foods or the 365 from Whole Foods. Both are runny and not super thick/dry like some other brands.

How to make vegan tahini pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Salting the pasta water will add so much flavor to the final dish!

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

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

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

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’t want it to start off too thick.

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

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

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!

Serving suggestions

This tahini pasta pairs really well with chicken, kale, broccoli or peas. I love mixing peas and kale right into the pasta and letting the kale wilt and serving grilled chicken on the side.

For a vegan option, you can use a chickpea based pasta to up the protein content, but the sauce has lots of protein on it’s own thanks to the tahini!

Does it keep?

Yes! This pasta will keep in the fridge for about 3 days. I suggest heating it up on the stove with a splash of oil or veggie broth to help it get nice and creamy again.

If you’re using gluten free pasta, it tends to try out as it sits, but I find letting it warm up for a few extra minutes helps it soften again.

I have not tried freezing this vegan pasta, but I do think it would work ok. Just let it cool completely, then transfer to smaller freezer safe containers (so you only have to defrost what’s needed) and freeze for up to 2 months.

You’ll also love..

• Roasted Red Pepper Pasta
• One Pot Pasta
• Red Pesto Pasta
• White Wine Cream Sauce

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