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 recipe is super quick, easy to make and a total family favorite.

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. If you love this recipe, try my spicy chili garlic noodles or sweet potato mac and cheese next!

Before we get started…

• Be sure to use a tahini that is nice and runny. Some brands are a bit dry and thick, but for best results, find one that is a thinner consistency. I like the 365 brand one.
• This sauce is very flexible and versatile! You can make it spicier, use shallot instead of onion for a slightly more mild flavor or add extra herbs and spice to your liking.

How to make 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. We’re blending the sauce, so you don’t need a fine dice. Saute for about 5 minutes over medium/low heat, then add in the garlic and continue to saute for about 2 more minutes.

Add the onion and 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! If you use gluten free pasta, it will absorb some of the sauce as it sits which is why I like extra.

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 and try my gluten free cacio e pepe next!

Key ingredients & substitutions

Pasta. Any pasta will do! I used Jovial gluten free penne. You can opt for a chickpea or legume based pasta for added protein if you like. Just keep in mind those types of pastas don’t hold up as well when left in the fridge.

Tahini. 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. Tahini has a nutty flavor that pairs really well with the other flavors in the sauce.

Sun-dried tomatoes. You need sun-dried tomatoes packed in oil because we will also use the oil to saute the onion/garlic for lots of flavor. Regular sun-dried tomatoes that are stored just in a package are usually a bit too dry, so stick with the oil ones!

Garlic & onion. Both of these add lots of flavor to the sauce. I suggest white or yellow onion, but red will work if that’s what you have.

Veggie broth. Either veggie broth, chicken broth water or even a plain non-dairy milk will work and help blend the sauce. I suggest using low sodium, but if you only have regular just cut back on the added salt.

Lemon. Lemon adds a little acidity and balances out the flavors.

Spices. Salt, pepper and red pepper flakes add some flavor and spice to the sauce.

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. Also great with my air fryer chicken cutlets sliced on top!

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!

How to store and freeze

Once prepared, this recipe 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, but you can also just microwave it until warm.

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. The shape of the pasta may fall apart, but I promise the flavor is still great!

I have not tried freezing this pasta, but I do think it would work well. 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. Thaw, then reheat on the stove.

Other pasta recipes you will love!

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

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