Easy Lemon Tahini Pasta (Creamy & Vegan!)

Hello, my lovely chickpeas! If you’re familiar with my blog, you probably know that I’m a big pasta fan. And I am here to deliver with another delicious pasta recipe: my Easy Lemon Tahini Pasta! This pasta is super easy to make, packed with garlic and lemon flavor, and tossed with a creamy tahini sauce. Be sure to save this one for your next easy weeknight meal!

As if the sauce itself wasn’t delicious enough, this Easy Lemon Tahini Pasta is also topped with fresh basil and delicious cherry tomatoes. You don’t want to miss this one!

Inspiration for Easy Lemon Tahini Pasta

I’ve always loved using tahini in my recipes, especially in sauces and dressings. Since it is made from sesame seeds it has natural oils in it, so it is a great less-processed way to incorporate oil into recipes. It’s also creamy so it can replace dairy at times, and it has a unique nutty flavor that I just love. I had the idea a few months ago to use it, combined with nondairy milk, as a base for a pasta sauce. Now here we are!

I ended up pairing the tahini with strong garlic and lemon flavors. These all complement each other very nicely! I decided that the pasta itself needed something else added to make it just a bit more interesting, and paired it with cherry tomatoes and fresh basil. I’m so happy with how this one came out and can’t wait for you to try it!

Ingredients

Many kitchens (especially if they are plant based) may already have most of these ingredients in their kitchen!

• Fettuccini or linguini: my pasta of choice here! For some reason my brain associates creamy pasta sauces with long noodles, so these fit the bill.
• Garlic, yellow onion, nutritional yeast, and seasonings: these provide general savory flavors. The nutritional yeast also gives us a slight “cheesy” vibe. The garlic especially really shines in this recipe!
• Cherry tomatoes: I’m honestly obsessed with cherry tomatoes in pasta. They add a burst of flavor and are the perfect compliment to a savory sauce!
• Tahini and nondairy milk: these make up the base of our sauce. The tahini gives our pasta a slightly unique and nutty flavor.
• Lemon juice: for some acidity, and to brighten up our dish!
• Basil: when I added this for the first time, I knew I had a winner. The fresh basil flavor really adds to the fresh vibes of our pasta!
• Optional vegan parmesan: this pasta is great with or without this ingredient, but I personally love the addition. It adds a bit more cheesy flavor and makes our sauce just a little creamier.

How to Make Easy Lemon Tahini Pasta

The full recipe can of course be found down below, but here are the basics.

1. Cook your pasta, reserving some of the pasta water.
2. Blend up your tahini sauce.
3. Sauté onion and garlic.
4. Add cherry tomatoes and continue to sauté.
5. Add your tahini sauce to the pot. Stir and let thicken.
6. Add pasta water and pasta to the pot. Combine everything.
7. Stir in your optional vegan parmesan if you want a bit more cheesy flavor and creaminess.
8. Toss in your basil and black pepper, then serve and enjoy!

Tips & Tricks

I love giving you guys ideas on how to best enjoy my recipes and make them your own! Here are some ideas for you.

• You may notice that this recipe specifically calls for “high quality” tahini. The ideal tahini for this recipe is one that is super smooth and not chunky. All tahinis will naturally separate a bit, so it is normal to have to mix it in the jar to smooth it out. But if you are finding giant chunks that you can’t break apart, it may not blend up as nicely! One of my favorite options for good-quality tahini is Woodstock Sesame Tahini.
• I love the fresh basil in this recipe. However, if you aren’t a basil fan, parsley would also be a delicious choice! (Parsley would also be a cheaper choice!)
• I think the garlic and lemon shine quite a bit in this recipe, but if you REALLY want to kick up those flavors, feel free to add more! I suggest making the sauce as is to start – then you can taste it and add more of whatever you’d like if desired!
• Looking for something delicious to serve as a side at your next pasta night? Check out my Vegan Cheddar Drop Biscuits for a cheesy side with this one!
• If you’re pasta-crazy like I am, you may also love my Vegan Tomato Ricotta Pasta With Kale, and my Creamy Vegan Avocado Pesto!

Enjoy!

Easy Lemon Tahini Pasta

Recipe by Delaney Romero – Joyful Balance

Servings

3

servings

From Start to Finish

45

minutes

This Easy Lemon Tahini Pasta is super easy to make, packed with garlic and lemon flavor, and tossed with a creamy tahini sauce. Plus it’s ready to go in 45 minutes! Be sure to save this one for your next easy weeknight meal.

*Note that From Start to Finish is an estimate that includes 5 minutes to prep your ingredients (mainly chopping veggies), and 40 minutes to complete the directions of the recipe.

Ingredients

• 8 oz fettuccini or linguini

• 3/4 cup nondairy milk (I like to use almond or cashew)

• 1/4 cup high-quality tahini*

• 3 Tbsp lemon juice

• 3 Tbsp nutritional yeast

• 1/2 tsp smoked paprika

• 1/4 tsp ground mustard

• 1/4 tsp salt

• 1/2 yellow onion, diced

• 4 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 1/4 cup basil, chopped

• Optional: 1/4 cup vegan parmesan

• Black pepper, to taste

Directions

• Cook your pasta according to package directions. Before draining the pasta, reserve 1/2 cup of the pasta water and set it to the side. As your pasta cooks you can work on step 2.
• Add your nondairy milk, tahini, lemon juice, nutritional yeast, smoked paprika, ground mustard, and salt to a high powered blender. Blend until very smooth.
• Bring a medium/large nonstick pot to medium-high heat on the stovetop. Add just a bit of water to prevent sticking, and add your onion and garlic. Allow to sauté for 4 minutes, stirring occasionally and adding small amounts of water as needed to prevent sticking.
• Add the halved cherry tomatoes to the pot. Continue to sauté for 1 more minute.
• Turn the heat down to medium-low. Add your blended tahini sauce mixture to the pan and let it heat and thicken for 5 minutes, stirring regularly. (We DON’T want our sauce to boil, so be sure the heat is on medium-low!)
• Add your pasta and 1/4 cup of the reserved pasta water to the pot. Mix to combine and let thicken a bit more if needed/desired (I usually let mine go another 5 minutes). If your sauce comes out too thick or isn’t sticking to the pasta, you can add in more of the reserved pasta water 1 Tbsp at a time until desired consistency is reached.
• If using, add in the optional vegan parmesan. Mix to combine, until melted into the sauce.
• Toss in your basil and black pepper (and more salt, if desired). Serve and enjoy!

Notes

• *High-quality tahini: The ideal tahini for this recipe is one that is super smooth and not chunky. All tahinis will naturally separate a bit, so it is normal to have to mix it in the jar to smooth it out. But if you are finding giant chunks that you can’t break apart, it may not blend up as nicely! One of my favorite options is Woodstock Sesame Tahini.

Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your pasta-making ways.

Stay joyfully balanced!