This Tahini Pasta is made with a light, flavorful sauce and tossed together with colorful, sautéed vegetables. It's a healthy and delicious, easy meal that comes together in less than 30 minutes!
Whether you have a dairy allergy, are vegan, or are trying to eat more plant-based foods, this creamy tahini pasta recipe is sure to become one of your favorites!
Made with wholesome ingredients, this dish is packed full of healthy fat, fiber, vitamin A, vitamin C, potassium, and iron!
Ingredients you will need
Pasta - Any type of pasta may be used in this recipe. I used cavatappi.
Tahini - A sesame seed paste which can be found at most supermarkets.
Lemon Juice - The juice of a fresh lemon (about 2 Tbsp) is used.
Maple Syrup - is used to balance out the flavors.
Nutritional Yeast - A "cheesy" seasoning without the dairy.
Olive Oil - is used to sauté the vegetables.
Vegetables - I have chosen to use grape tomatoes, bell pepper, yellow squash, broccoli, red onion, and garlic.
Herbs and Spices - Thyme, oregano, cumin, salt & pepper are used.
How to Make
This recipe couldn't be more simple! It does require some chopping of vegetables but it comes together quite quickly. Here are the steps:
Step 1: Boil the Pasta
Bring a large pot of water to a boil, and cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining.
Step 2: Sauté the Vegetables
Heat the olive oil in a large skillet over medium-high heat. Sauté the onion, pepper, broccoli, and squash for 3-4 minutes until tender. Add the tomatoes, garlic, thyme, oregano, and cumin. Cook for an additional 1-2 minutes.
Step 3: Whisk together the Tahini Sauce
In a small bowl, whisk together the tahini, pasta water, lemon juice, maple syrup, nutritional yeast, salt and pepper.
Step 4: Toss Pasta and Vegetables Together with the Sauce
Toss together all of the ingredients. Serve, and enjoy!
This recipe is very versatile! Feel free to use any vegetables you have on hand. Asparagus, spinach, peas, zucchini, and mushrooms would all be great too!
Rosemary, sage, tarragon, and curry powder are other great choices.
Want to turn up the heat? Add a dash of cayenne or crushed red pepper.
Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.
Did you make this recipe? Please leave me a rating and comment below. I love to hear from my readers!
More vegan recipes:
- Chickpea Patties
- Vegan Buddha Bowl
- Vegan Bread Pudding
- Vegan Potato Leek Soup
- Eech (Armenian Bulgar Salad)
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Tahini Pasta with Sauteed Vegetables
Ingredients
Pasta
- 8 ounces Pasta
Tahini Sauce
- ½ cup Tahini
- 1 cup Pasta Water reserved
- 2 Tablespoons Lemon Juice fresh
- 2 Tablespoons Maple Syrup pure
- 2 Tablespoons Nutritional Yeast
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
Vegetables
- 6 cloves Garlic minced
- 1 pint Grape Tomatoes halved
- 1 Orange Bell Pepper sliced
- 1 Yellow Squash sliced
- 1 crown Broccoli Florets fresh
- ½ Red Onion sliced
- 2 Tablespoons Olive Oil
- 1 Tablespoon Fresh Thyme (or 1 teaspoon dried)
- 1 teaspoon Oregano
- ½ teaspoon Cumin
Instructions
- Boil the pasta according to package directions. Reserve 1 cup of the pasta water prior to draining the pasta.
- Heat the olive oil in a large skillet over medium-high heat. Sauté the onion, pepper, broccoli, and squash for 3-4 minutes until tender. Add the tomatoes, garlic, thyme, oregano, and cumin. Cook for an additional 1-2 minutes.
- In a small bowl, whisk together the tahini, pasta water, lemon juice, maple syrup, nutritional yeast, salt and pepper.
- Toss together the pasta, vegetables, and tahini sauce.
Notes
- This recipe is very versatile! Feel free to use any vegetables you have on hand. Asparagus, spinach, peas, zucchini, and mushrooms would all be great too!
- You may substitute your favorite spices. Rosemary, sage, tarragon, and curry are other great choices!
- Want to turn up the heat? Add a dash of cayenne or crushed red pepper.
- Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.
The Tahini Pasta with sautéed vegetables is fantastic.
Thanks, Diane!
I have made this recipe 3 times. It is so simple to make and so delicious! I would have never thought of adding tahini to pasta. The tahini adds a lot of flavor! Great recipe!!!
It really is a great dish! Thanks for sharing!! 🙂
I added some feta to serve and it really made it pop.
Fantastic!