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5 from 44 votes

Sun-dried Tomato Tahini Pasta

by: claire cary

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.
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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
4

Ingredients

  • 12 ounces pasta of choice I used gluten free
  • cup tahini I highly recommend Soom Foods or the 365 brand from Whole Foods
  • 1 cup sundried tomatoes packed in oil, not dried
  • 2 tbsp oil from jar of tomatoes
  • 2 cups vegetable broth
  • 6 cloves garlic
  • 1 large yellow onion
  • 1-2 tbsp lemon juice about 1 lemon
  • 1 tsp salt
  • 2 tablespoons nutritional yeast
  • ½ tsp red pepper flakes
  • black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions.
  • Roughly chop the onion and add to a pan with the oil.
  • Saute for about 5 minutes, 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!

Notes

Tahini can sometimes thicken oddly when mixed with a liquid, so you may need to add more to thin it out.
Serving: 1bowl / Calories: 500kcal / Carbohydrates: 55g / Protein: 20g / Fat: 30g / Saturated Fat: 4g / Fiber: 7g / Sugar: 4g

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