This Creamy Vegan Lemon Garlic Pasta comes with a creamy tahini pasta sauce swirled into al dente pasta in a garlicky base. Fresh spinach, sun-dried tomatoes, and a touch of red pepper flakes bring all the flavors together for an easy weeknight dinner.
I am no stranger to using good quality tahini in my plant-based dishes. Like my Roasted Butternut Squash Quinoa Salad or Green Goddess Vegan Sweet Potato Sandwich, this pasta recipe also comes with a creamy sauce made with sesame paste. This creamy tahini pasta recipe is the perfect example of how simple ingredients can come together to make a delicious, wholesome meal.
It’s light yet filling, great for busy weeknights or when you need something quick but packed with flavor. Let's make it!
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Ingredients To Make This Simple Tahini Pasta:
You can find all the ingredients easily at your local grocery store, and you probably already have most of the listed items in your pantry.
- Pasta: I prefer penne pasta for this recipe, like in my Simple Vegan Pasta Salad, but feel free to use whatever you've left in your pantry. Go for a gluten-free option, such as lentil pasta, based on your dietary requirements.
- Tahini: This sesame paste contains heart-healthy fats, giving this dish a creamy consistency and nutty flavor. Opt for a good quality tahini, preferably runny for the best results. The paste is used as a base for the creamy lemony sauce, making it rich and satisfying.
- Lemon Juice: Fresh lemon juice is essential here. The zingy acidity from the lemon balances the richness of the tahini, creating a vibrant sauce.
- Nutritional Yeast: This adds a cheesy, umami flavor without any dairy, making it a must in vegan pasta recipes. You can use leftovers to garnish my Vegan Oil-Free Avocado Pesto Sauce.
- Garlic: Fresh garlic brings a punch of flavor to the sauce and the sautéed veggies, complementing the lemon and tahini perfectly.
- Olive Oil: It enhances the flavors of the base.
- Spinach and Sundried Tomatoes: These ingredients add color, texture, and a burst of freshness to the dish. Spinach wilts nicely into the pasta, while sun-dried tomatoes offer a deep, savory flavor that balances the creamy sauce.
- Pasta Water: The reserved pasta water helps the sauce come together, giving it a silky texture that clings perfectly to the pasta.
- Red Pepper Flakes: It's optional but highly recommended. It adds a touch of heat that works well in contrast to the creamy paste.
- Salt: To Taste.
See the recipe card for quantities.
How To Make Creamy Lemon Tahini Pasta:
It's one of those easy pasta recipes that comes together in no time yet looks festive and is incredibly satisfying.
- Cook the Pasta: Cook pasta according to the package directions in a large pot of salted water.
- Prepare the Tahini Sauce: In a bowl, whisk together the tahini sauce ingredients with a cup of the pasta water.
- Make the Base: In a large skillet, sauté garlic in olive oil for a few minutes and stir in the spinach and sundried tomatoes until well combined.
- Bring it All Together: Stir in the drained pasta followed by the tahini sauce until everything is well coated and super creamy.
- Serve & Enjoy: Top with red pepper flakes and sesame seeds for extra flavor and texture.
Top Tips:
- Pasta: Don't overcook the noodles. You still want a firm bite cooked "al dente".
- Reserve the Pasta Water: Always reserve some pasta water before draining your pasta. It’s the secret ingredient that helps make the sauce creamy and smooth.
- Tahini Sauce Texture: The sauce will be watery at first, but don’t worry—it thickens beautifully when tossed with the pasta. If you want a creamier sauce, you can add a bit more pasta water to reach your desired consistency.
- Use Fresh Lemons: Fresh lemon juice is crucial to balance the richness of the tahini.
Variations And Substitutions:
- Make it Oil-Free: Instead of using olive oil, sauté the garlic in a bit of water or vegetable broth.
- Pasta Variety: Feel free to swap out the penne for other pasta shapes or flavors like chickpea pasta, quinoa pasta, or lentil pasta to fit your dietary preferences. Use rigatoni if you still have leftovers in your pantry from making my Vegan Nut-Free Pesto Pasta.
- Vegetable Add-ins: Add broccoli florets, cherry tomatoes, or green peas to the dish for more color and nutrients.
- Fresh Herbs: Top your dish with fresh herbs like chopped fresh parsley or fresh basil for extra flavor.
- Seasoning: Feel free to add some black pepper or chili flakes as extra seasoning or to substitute the red pepper flakes.
Storage:
Store any leftovers, if you have any, in a sealed container in the fridge for up to 3-4 days.
Equipment Needed:
- Large Pot: For cooking the pasta.
- Large Skillet: For sautéing the base.
- Whisk: For mixing the tahini sauce.
- Wooden Spoon: To combine everything together.
Recipe FAQs:
Yes! As mentioned before, feel free to swap the penne for your favorite pasta, including gluten-free options like brown rice pasta or chickpea pasta.
While tahini gives this dish its creamy texture and earthy nutty flavor, you can substitute it with sunflower seed butter from Sunbutter for a different taste, similar to my Easy Vegan Creamy Gnocchi With Mushrooms.
Yes, you can! However, for the freshest taste, I recommend cooking the pasta and preparing the base on the day you plan to enjoy the dish. You can make the tahini sauce in advance using fresh water (instead of pasta water), and it will keep well in the fridge for a few days. When you're ready to eat, simply take the sauce out of the fridge and allow it to come to room temperature before finishing the dish.
More Amazing Vegan Pasta Recipes To Try Next:
Looking for more delicious vegan pasta recipes like this tahini pasta? Make sure to check out some of the other ones on my website!
If you try this Creamy Vegan Lemon Garlic Tahini Pasta recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Creamy Vegan Lemon Garlic Tahini Pasta
Equipment
Ingredients
Pasta Ingredients:
- 1 box penne pasta
- 2-3 handfuls fresh spinach
- ⅓ cup sundried tomatoes
- 5 garlic cloves
- 1 tablespoon olive oil omit for oil-free version
- red pepper flakes and sesame seeds to top
Tahini Sauce Ingredients:
- ½ cup tahini runny tahini is ideal
- 3 fresh lemons very important to use fresh lemons
- 1 tablespoon nutritional yeast
- 1 cup pasta water
- 1 teaspoon sea salt
Instructions
Cook the Pasta:
- Begin by cooking the penne pasta according to the package directions. Make sure to reserve 1 cup of pasta water before draining the pasta for the sauce.
Prepare the Tahini Sauce:
- In a bowl, whisk together the tahini, lemon juice, nutritional yeast, pasta water, and sea salt. The sauce will be runny at first, but don’t worry—it will thicken up once combined with the pasta.
Sauté the Garlic:
- In a large pan, heat the olive oil (if using) over medium heat. Add the garlic cloves and sauté for 1-2 minutes, until fragrant. If you’re going oil-free, simply sauté the garlic in a bit of water or vegetable broth.
Combine Spinach and Sundried Tomatoes:
- Add the fresh spinach to the pan with the garlic and cook until the spinach wilts, about 2-3 minutes. Add the sundried tomatoes and stir everything together.
Combine Pasta and Sauce:
- Add the cooked pasta to the pan with the garlic, spinach, and sundried tomatoes. Pour in the tahini sauce and toss everything together until the pasta is well coated and the sauce has thickened. If you want a creamier sauce, you can add a bit more pasta water to reach your desired consistency.
Serve:
- Serve the pasta topped with red pepper flakes and sesame seeds for a little extra flavor and texture.
More Tahini Recipes:
Don't know what to do with any leftover tahini? Check out some of the other recipes on my website that use tahini!
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