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A large beige platter with cooked tube pasta mixed with a light beige sauce with a lemon wedge at the side, a light green tea towel, a serving spoon at the side, toasted pine nuts and chopped parsley with plates at the side with pasta in it with a metal fork, a green drinking glass and a small plate with toasted pine nuts.
5 from 3 ratings

20-Min Creamy Tahini Pasta

Yield: 6 Servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Amina Al-Saigh
This easy vegan tahini pasta has just made your dairy free creamy pasta dreams come true! Tahini, garlic, lemon and chilli are the star flavors in this unique and super easy dish.
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Ingredients
 

For the Pasta:

  • 1 tablespoon salt, for the pasta water
  • 454 grams pasta, 16 ounces
  • 1 tablespoon olive oil

For the Sauce:

  • ¼ cup olive oil
  • 5 cloves garlic, minced
  • 1 cup tahini paste, 250 ml
  • lemon zest, from 1 lemon
  • ¼ cup lemon juice, fresh
  • ½ teaspoon chilli flakes, optional
  • 1 ½ teaspoon salt, more to taste
  • ½ teaspoon black pepper

For Garnish:

  • ⅓ cup toasted pine nuts
  • 2 tablespoons parsley, finely chopped

Instructions
 

  • Bring a large pot of water to a boil. Once boiling, add the 1 tablespoon of salt and the pasta. Cook according to package directions. Just before draining, reserve 2 cups of the pasta water.
  • While the pasta boils, prepare the sauce. In a medium sized skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden. Add the tahini, lemon zest, lemon juice, chilli flakes, salt and black pepper. Whisk well until combined. The sauce will be quite thick at this point.
  • Reduce the heat to medium low and slowly pour in the reserved pasta water while continuing to whisk. The sauce will loosen up and thin out. Continue stirring for an additional 2-4 minutes until the sauce starts to thicken up again.
  • Pour the sauce over the cooked pasta and mix well. Check for seasoning. Garnish with toasted pine nuts and finely chopped parsley. Serve immediately.

Notes

  • To reheat leftovers, add a few tablespoons of water at a time and heat until you reach the desired consistency.
  • You may find the lemon flavour to be quite strong at first, it does mellow out as it sits so keep that in mind when tasting it
  • To toast pine nuts, heat a small pan over medium heat and add the pine nuts. Toast them in the dry pan for a few minutes until lightly golden brown
  • Slivered almonds also work well here if you do not have pine nuts
Serving: 1Serving, Calories: 412kcal, Carbohydrates: 15g, Protein: 9g, Fat: 38g, Saturated Fat: 5g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 18g, Sodium: 2121mg, Potassium: 485mg, Fiber: 4g, Sugar: 3g, Vitamin A: 520IU, Vitamin C: 13mg, Calcium: 77mg, Iron: 3mg
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