This simple tahini pasta is a nut free recipe that is ready in just 20 minutes! It’s rich, creamy, vegan and delicious with fresh basil on top. The perfect weeknight dinner recipe!
You guys have been asking for creamy nut free pasta sauces for a while, and I was finally able to deliver! I was kind of worried about how tahini would taste in pasta, but ohmygosh it’s so good! It’s slightly nutty and paired really well the sun-dried tomatoes.
Ingredients
1 8oz box pasta
1/3 cup sun-dried tomatoes, packed in oil, diced
1/4 cup tahini
Juice of one lemon
2 tsp maple syrup
1 tsp smoked paprika
2 tbsp nutritional yeast (optional)
1 tsp sazón (or an extra tsp smoked paprika)
1/4 tsp salt
1/2 tsp Italian seasoning
1 shallot or 1/2 small red onion, sliced
4 cloves garlic
Reserve 1 cup pasta water
Cool pasta according to package. Once cooked make sure to drain and rinse pasta but make sure to reserve 1 cup of pasta water for the sauce.
As pasta cooks add a tsp of olive oil to a pan and sauté shallot until softened then add in garlic and sauté until lightly browned and fragrant. Add shallots, garlic, tahini, sun-dried tomatoes, syrup, nutritional yeast, seasoning and lemon and mix to combine. Make sure that sun-dried tomatoes are mixed evenly and not clumping. Slowly add in pasta water and mix well. Keep adding and mixing in pasta water until desired consistency is achieved.
In empty pasta pot add in your sauce and add in your pasta and stir to coat over low heat to warm through. Then serve.
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