This creamy tomato tahini pasta is an easy vegan dinner recipe that can be ready in just under 15 minutes. Featuring simple ingredients that deliver bags of flavour, it’s a great one to cook up on a busy weeknight or for a quick lunch.
If you haven’t tried adding tahini to a pasta dish before, you’re in for a treat. Simply stir it in towards the end of cooking and watch those tinned tomatoes transform into a deliciously creamy sauce.
This recipe is great as it is, or with a few additions such as mushrooms, spinach, or frozen peas. For more speedy vegan dinner ideas, check out my recipes for easy hummus pasta and 5-minute peanut noodles.
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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
Method
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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