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Creamy Tahini Pasta Recipe
Annie Graves

Creamy Tahini Pasta with Roasted Vegetables – A Flavor-Packed Vegan Delight

Savor this Creamy Tahini Pasta with Roasted Vegetables! A delicious, plant-based pasta dish made with a rich tahini sauce and perfectly roasted veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium zucchini diced
  • 1 red bell pepper chopped
  • 1 small red onion sliced
  • 1 cup cherry tomatoes halved
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tsp dried oregano
For the Creamy Tahini Sauce
  • 1/4 cup tahini sesame seed paste
  • 2 tbsp lemon juice
  • 1 garlic clove minced
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika optional
  • 1/4 cup warm water to thin
  • Salt and pepper to taste
For the Pasta
  • 8 oz pasta spaghetti, penne, or your favorite type
  • Fresh parsley or cilantro chopped (for garnish)
Optional Add-Ins
  • A sprinkle of red pepper flakes for heat
  • Toasted sesame seeds for added crunch
  • Grated vegan Parmesan optional
Substitutions
  • Gluten-Free: Use gluten-free pasta.
  • Nut-Free: This recipe is naturally nut-free.
  • Low-Sodium: Reduce the added salt or use a low-sodium tahini.

Method
 

Roast the Vegetables
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the zucchini, red bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano.
  3. Spread the veggies in a single layer on the baking sheet.
  4. Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
Cook the Pasta
  1. While the vegetables are roasting, bring a large pot of salted water to a boil.
  2. Cook the pasta according to the package instructions until al dente.
  3. Reserve 1/4 cup of pasta water, then drain the pasta.
Prepare the Creamy Tahini Sauce
  1. In a bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, cumin, and smoked paprika (if using).
  2. Gradually whisk in the warm water until the sauce is smooth and creamy.
  3. Season with salt and pepper to taste.
  4. If the sauce is too thick, add more water until it reaches your desired consistency.
Combine the Pasta, Vegetables, and Sauce
  1. In a large mixing bowl, toss the cooked pasta with the roasted vegetables and the creamy tahini sauce.
  2. If needed, add a splash of reserved pasta water to help coat the pasta evenly.
Serve
  1. Divide the Creamy Tahini Pasta into bowls and garnish with fresh parsley or cilantro.
  2. Enjoy!

Notes

Nutritional Information (Per Serving - 1 bowl of tahini pasta with roasted vegetables):

  • Calories: 450-500
  • Carbohydrates: 50g
  • Protein: 10g
  • Fat: 25g
  • Saturated Fat: 4g
  • Sodium: 300mg
  • Fiber: 7g
  • Sugar: 6g


Notes/Advice:

  • Additions/Subtractions:
    • For a richer sauce, you can add an extra tablespoon of olive oil or a spoonful of vegan yogurt.
    • Adjust the texture of the tahini sauce to your liking by adding more or less water—make it as thick or as thin as you prefer.
    • Roasting extra veggies like eggplant, mushrooms, or asparagus adds even more texture and flavor to the dish.