20-Min Creamy Tahini Pasta
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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon salt (for the pasta water)
- 454 grams pasta (16 ounces)
- 1 tablespoon olive oil
- 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
- ⅓ cup toasted pine nuts
- 2 tablespoons parsley (finely chopped)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Pour the sauce over the cooked pasta and mix well. Check for seasoning. Garnish with toasted pine nuts and finely chopped parsley. Serve immediately.