Name: Creamy Vegan Tahini Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 12 oz (340 g) spaghetti or pasta of choice; 1/3 cup tahini; 2 garlic cloves, minced; Juice of 1 lemon; Zest of 1 lemon; 1 tablespoon soy sauce or tamari; 1/2 teaspoon maple syrup (optional); 1/4 to 1/2 cup warm water (to thin sauce); Salt and black pepper, to taste; 2 tablespoons olive oil; 1 small red onion, finely chopped; 1 cup cherry tomatoes, halved; 2 cups baby spinach; Fresh parsley or basil, chopped (for garnish); Red chili flakes (optional, for heat)

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Creamy Vegan Tahini Pasta a luscious and creamy vegan pasta dish made with nutty tahini, garlic, and lemon. I love how it comes together in less than 20 minutes — it’s rich, tangy, and satisfying, all without any dairy.

Creamy Vegan Tahini Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) spaghetti or pasta of choice

⅓ cup tahini

2 garlic cloves, minced

Juice of 1 lemon

Zest of 1 lemon

1 tablespoon soy sauce or tamari

½ teaspoon maple syrup (optional)

¼ to ½ cup warm water (to thin sauce)

Salt and black pepper, to taste

2 tablespoons olive oil

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

2 cups baby spinach

Fresh parsley or basil, chopped (for garnish)

Red chili flakes (optional, for heat)

Directions

I start by cooking the pasta according to the package directions. Before draining, I reserve about ½ cup of the pasta water, then set the pasta aside.

In a small bowl, I whisk together the tahini, lemon juice, lemon zest, soy sauce, garlic, and maple syrup (if using). I add warm water gradually until the sauce reaches the creamy consistency I like. Then I season it with salt and black pepper.

In a large skillet, I heat olive oil over medium heat and sauté the chopped red onion for 3–4 minutes until softened.

I add the cherry tomatoes and cook for another 2–3 minutes until they begin to blister.

Next, I toss in the baby spinach and stir until wilted, about a minute.

I lower the heat, add the cooked pasta to the skillet, and pour in the tahini sauce. I toss everything until evenly coated, adding a little of the reserved pasta water if I need to loosen the sauce.

I serve it immediately, topped with fresh herbs and a sprinkle of chili flakes for a touch of heat.

Servings and timing

Servings: 4

Prep time: 5 minutes

Cooking time: 10 minutes

Total time: 15 minutes

Approx. 470 kcal per serving

Variations

I sometimes swap spaghetti for penne or linguine depending on what I have.

For extra protein, I like to add roasted chickpeas or baked tofu.

A drizzle of sesame oil adds a deeper nutty flavor.

If I want more veggies, I toss in zucchini ribbons or steamed broccoli.

For a gluten-free option, I use gluten-free pasta and tamari instead of soy sauce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of warm water or plant-based milk to loosen the sauce and warm it gently on the stovetop or in the microwave. I avoid freezing it because tahini-based sauces can separate after thawing.

FAQs

How can I prevent the tahini sauce from becoming too thick?

I add warm water gradually while whisking the sauce until it’s smooth and pourable. The pasta water also helps thin it when tossing everything together.

Can I use other nut or seed butters instead of tahini?

Yes, I can substitute with cashew butter or sunflower seed butter for a similar creamy texture and flavor.

What type of pasta works best for this recipe?

I usually prefer spaghetti or linguine, but short pasta shapes like fusilli or penne also work beautifully since they hold the sauce well.

Can I make this recipe oil-free?

Absolutely. I sauté the onion and tomatoes in a bit of vegetable broth or water instead of olive oil. The tahini provides enough richness.

How can I make the sauce extra tangy or garlicky?

I like to add an extra squeeze of lemon juice or an extra clove of garlic, depending on how bold I want the flavors to be.

Conclusion

This creamy vegan tahini pasta is one of my go-to dishes for quick and comforting dinners. It’s fresh, flavorful, and nourishing, yet so easy to throw together. I love that it’s versatile enough to adapt to any ingredients I have on hand — and it never fails to impress.

Recipe:

Creamy Vegan Tahini Pasta

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegan

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Description

A quick and creamy vegan pasta dish featuring tahini, garlic, and lemon, creating a rich and satisfying meal in just 15 minutes. It's dairy-free, plant-based, and easily customizable with your favorite veggies.

Instructions

Cook the pasta according to package directions. Reserve ½ cup of the pasta water before draining and set the pasta aside.
In a small bowl, whisk together tahini, lemon juice, lemon zest, soy sauce, garlic, and maple syrup (if using). Gradually add warm water until the sauce reaches a creamy consistency. Season with salt and black pepper.
Heat olive oil in a large skillet over medium heat. Sauté the chopped red onion for 3–4 minutes until softened.
Add the cherry tomatoes and cook for 2–3 more minutes until they begin to blister.
Stir in the baby spinach and cook until wilted, about 1 minute.
Lower the heat and add the cooked pasta to the skillet. Pour in the tahini sauce and toss everything to coat evenly. Use reserved pasta water to loosen the sauce if needed.
Serve immediately, garnished with fresh herbs and a sprinkle of red chili flakes if desired.