The best part is you can make this tahini pasta for family dinners, healthy lunches, or even on Sunday meal prep. It’s that easy!
Why this recipe works
Tahini makes for a not-so-average pasta sauce.
The base of this pasta sauce is tahini, along with olive oil and pasta water. You won’t find any coconut milk, cashews, nuts, or even plant-based cream here! The three ingredients work together to form a creamy and dreamy nut-free pasta sauce with a luscious mouthfeel. Tahini-based sauces are easy to make without oil, but when they’re tossed with pasta, the pasta tends to dry out. Adding just a tablespoon of olive oil keeps the pasta saucy and provides the sauce with a smoother texture.
It’s brightened with lots of lemon.
Lemon and tahini are great pals. Since tahini can be slightly bitter on its own, freshly squeezed lemon juice adds the requisite acidity for balance, lemon zest brightens up the flavors. Goodbye bitterness, hello vibrance!
This is a back-pocket recipe for busy nights.
This pasta has all of the ingredients for the perfect back-pocket recipe: a simple ingredient list, endless possibilities for customization, and it’s ready in less than 30 minutes. Add it to your list of reliable dinner recipes along with my 15-Minute Chili Garlic Noodles, Chickpea Tacos, Charred Broccoli & Za’atar Chickpeas, and 10-Ingredient Pantry Pasta.
Wholesome but indulgent.
Tahini is made from sesame seeds, which are packed with anti-inflammatory heart-healthy antioxidants, plus healthy fats, calcium, and a decent amount of protein. Add some broccoli, and you’ve got a plant-powered meal. At the same time, tahini is rich and creamy, making this pasta taste indulgent. The best of both worlds!
Ingredient notes
Medium-sized ridged pasta. The tahini sauce is the star of this recipe, which is why you want to use short to medium-sized ridged pasta. The ridges scoop up the sauce in every nook and cranny, ensuring you get a burst of the nutty and lemony flavors in every bite. Cavatappi, fusilli, penne rigate, or casarecce are all great options. Broccoli. Both the broccoli florets and the stalk add substance to this recipe. Yes, broccoli stalks are just as delicious as the florets! Please don’t toss them. Just be sure to shave the outside of the broccoli stalk first, as the skin can be quite woody. Tahini. This is a smooth, luxurious seed butter made from ground sesame seeds. It’s a must-have ingredient in homemade hummus, turns decadent brownies into healthy treats, and gives dressings for potato salad and roasted vegetables a creamy texture and complex flavors. You can find tahini at most grocery stores these days, as well as online and Middle Eastern grocery shops. Make sure you use (1) a brand of tahini that’s creamy, smooth, and nutty in taste, and (2) that you like the taste of the tahini! Avoid using (1) bottom-of-the-jar crusty bits of tahini and (2) refrigerated tahini, as it can become very thick and is much harder to whisk. Maple syrup. Just a touch will add balance to the nutty and tart tahini lemon sauce. Agave nectar will work just as well. Lemon. The acidity of the lemon juice and zest cut through the subtle bitter flavors of the tahini. Without it, the sauce would be unbalanced and not as complex. In other words, don’t skip the lemon! Shallot and garlic. Sautéed shallots and garlic give this pasta a savory depth of flavor, as well as a little extra texture. Basil. Adds so much lovely fresh flavor! If basil isn’t in season, use a mixture of flat-leaf parsley and dill.
Step-by-step instructions
Prepare the broccoli stalks by shaving and discarding the outer layer. Slice the stems into coins and set them aside. Cut the crowns into florets, not too big or small. Cook the pasta and broccoli florets. Bring a pot of water to a boil. Add the pasta and cook according to the package’s minimum time for al dente. When the pasta is 3 minutes away from being done, add the broccoli florets. Cook until the pasta is barely al dente (tender with a slight chew) and the florets are bright green. Reserve 1 cup of pasta water, then drain. Make the tahini sauce. Whisk the tahini, olive oil, lemon juice, maple syrup, lemon zest, salt, and pepper together until thick. Stream in ice water until the sauce is creamy, yet pourable. Heat some olive oil in a deep skillet and add the broccoli stems. Cook for 2 minutes, then add the shallots and garlic. The shallots should be golden and the stems bright green when they’re done. Finish with the red pepper flakes. To assemble the pasta, add the drained pasta and broccoli to the skillet with the broccoli stem-shallot mixture. Pour in the tahini sauce and some of the reserved pasta water. Toss the pasta, broccoli, and sauce until everything is well coated. Finish by stirring in the basil topping. Season with salt, pepper, and lemon juice to taste, then serve.
Tips for making tahini pasta
Use the tahini at the top or middle of the jar.
The tahini at the top or middle will be smooth, runny, and easier to work with overall. The stuff at the bottom of the jar will be stiff, making it harder to whisk and emulsify.
Don’t add the ice water all at once.
Instead, add 1 tablespoon into the sauce at a time to achieve a perfectly pourable consistency. The amount of water needed will depend on your brand of tahini.
Always save your pasta water!
Scoop out about 1 cup of pasta water right before you drain it. Write this tip down on a post-it and keep it in a safe place in your kitchen! It’s easy to forget. Pasta water is the starchy secret behind creamy and smooth pasta sauces. Pouring a little into the skillet with the pasta and tahini will (1) distribute the sauce more evenly; (2) help the pasta absorb the sauce; and (3) add more flavor.
Customize the mix-ins.
Not a broccoli fan? Swap it for asparagus or green beans (cut into 1-inch pieces). Alternatively, add shaved zucchini ribbons or sweet summer tomatoes as you’re assembling the pasta. To make it a heartier main course, add a can of white beans or chickpeas to the broccoli-shallot mixture and briefly cook. Or, add vegan feta and finely chopped toasted walnuts when it’s time to assemble. All of that plant-based protein and fiber will keep you full for hours.
More easy vegan pasta recipes
Vegan Pasta Salad (but with a makeover)Creamy Pantry Pasta (just 10 pantry ingredients and 20ish minutes!)Italian White Bean and Pasta Stew (rustic Italian comfort food)
If you love this Tahini Pasta as much as we do, please be sure to leave a rating and review below :) And as always, I love seeing your remakes on Instagram! Recipe: Nisha Vora / Rainbow Plant Life | Photography: Rosana Guay
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