Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Tahini Pasta Recipe transforms wholesome pantry staples into a mouthwatering dinner in just 30 minutes! Top it with a sprinkle of gremolata for a refreshing boost. Vegan, Gluten-Free and Oil-Free Options.
Tahini isn’t just for hummus! In this Pantry Tahini Pasta with Chickpeas, al dente pasta, blanched broccoli, and canned chickpeas are tossed in an ultra-creamy tahini and miso pasta sauce. A sprinkle of homemade gremolata on top is the perfect finishing touch, making this one of the best quick and easy pasta recipes to enjoy for a simple weeknight dinner.
Table of Contents
A Pasta Recipe for Easy Weeknight Dinners
A dinner made with pantry staples is a winner in my book, especially if it’s pasta! Just like peanut butter, beans, and bread, tahini is an ingredient you’ll always find in my pantry. I reach for the jar anytime I need to add some body and a boost of creaminess to something, like this Tahini Dressing, this White Bean Dip, and now, this Vegan Tahini Pasta Recipe.
This 30-minute pasta dinner tosses cooked pasta, broccoli, and chickpeas in an easy, creamy, and umami-packed tahini sauce. There are plenty of wonderfully warm flavors to keep you cozy, while a sprinkle of lemony gremolata on top adds a burst of freshness. I can’t think of anything better to whip up when I want something comforting and wholesome in a pinch.
What You Need for Vegan Tahini Pasta
No grocery shopping is required for this dish! We’re keeping things simple here and transforming what’s already in our pantries into a creamy pasta dinner.
- Pasta: short pasta noodles, like penne or fusilli, are a little easier to toss in the sauce but long noodles will be just as delicious.
- Broccoli: blanched broccoli florets are cooked with the pasta to keep things quick and easy. This is my veggie of choice, but you’re welcome to use frozen and blanched peas, blanched cauliflower florets, or sliced cherry tomatoes instead.
- Miso Paste: combining tahini and miso paste in the pasta sauce takes its rich umami flavors to the next level. Use mild miso paste, like white miso, to maintain a good balance of flavors. I buy mine in the refrigerated section of the grocery store next to the tofu or at my local Asian grocery store.
- Tahini: this is a smooth and creamy ground sesame seed paste. If it’s in your fridge, take it out at least a few hours before you start cooking. The smoother and drippier your tahini is, the more luxurious your sauce will be!
- Chickpeas: a source of plant-based protein in this easy pasta recipe. Feel free to swap these with butter beans or cannellini beans instead.
- Gremolata: this fresh and zippy Italian condiment is made from chopped fresh parsley, lemon zest, and salt. Remember to save the leftovers so you can use them as a refreshing topping on other meals with bright flavors, like my Lemon Chickpea Orzo Soup or this Vegan Lemon Ricotta Pasta.
How to Make Tahini Pasta
- Cook the pasta in a pot of boiling water until al dente, then add the broccoli to the pot. Reserve some of the pasta cooking water before draining the cooked pasta and broccoli. Set aside.
- Stir the miso and lemon juice together until you’re left with a thick sauce.
- Sauté the garlic, cumin, and red pepper flakes in a skillet until the garlic begins to brown. Stir the tahini into the aromatics and seasonings, then whisk in the miso-lemon mixture. Slowly stream in the pasta water until the sauce is smooth.
- Toss the pasta, broccoli, and chickpeas in the sauce to coat, then remove the skillet from the heat. Combine the gremolata ingredients in a small bowl.
- Serve the warm pasta in bowls and top with a sprinkle of gremolata. Enjoy!
Caitlin’s Cooking Tips
- The quality of your tahini matters: When you’re making pasta with tahini sauce, you want to use high-quality tahini that is very smooth, drippy, and nutty tasting. I personally don’t like the quality of the brands of tahini found in mainstream grocery stores because they’re typically made with low-grade sesame seeds that give the sauce a funky aroma, a bitter flavor, and a thick texture (the perfect recipe for a bad tahini pasta sauce). I always have delicious results with this brand of tahini, but if it isn’t available to you, find a brand made with quality sesame seeds that were ground without heat (this preserves their natural oils and flavor).
- Store your tahini in your pantry: Try not to store it in the fridge because the cold temperatures will cause the tahini to thicken, which makes it harder to incorporate into sauces and spreads. Don’t worry—it’s safe to store tahini at room temperature because it’s a shelf-stable product.
- Don’t drain all of the pasta water: Remember to reserve at least 1 1/2 cups of pasta cooking water before draining the rest. Slowly streaming 1/4 cup at a time into the tahini pasta sauce will make it smooth and light while the starch helps it stick to the pasta noodles. I only used 3/4 cup of pasta water in the sauce but it’s always good to have extras in case your tahini is on the thicker side.
Serving Suggestions
Whether you have plenty of time to cook or you want to get dinner on the table in a hurry, tahini pasta is the answer! It’s pretty filling when served on its own but I personally believe that no pasta dinner is complete without a side of vegan garlic bread or (even better) my Pesto Star Bread. Or, for a full-fledged meal, serve the pasta next to this Everyday Kale Salad or this Everything Bagel Panzanella Salad.
If you’re looking for more creamy vegan pasta recipes, you’ll also love this Sun-Dried Tomato Pasta, this 5 Ingredient Hummus Pasta, and this Vegan Buffalo Ranch Pasta!
Or, if you’re looking for more ways to use the jar of tahini in your pantry, you should make this Green Goddess Tahini Dressing, these Flourless Tahini Sugar Cookies, and this Tahini Gravy Recipe!
How to Store Tahini Pasta
Wait for the pasta to cool to room temperature before transferring it to an airtight container. It will keep for up to 5 days in the refrigerator. Freezing is not recommended.
Keep in mind that the tahini sauce will seize up and thicken as it chills in the fridge. For this reason, I recommend reheating the leftover sauce-covered pasta in a saucepan with a splash of water on the stovetop. As it warms up, the water will loosen up the tahini sauce and make your pasta rich and creamy once again.
Substitutions and Variations
- Tahini Substitute: This really wouldn’t be a tahini pasta recipe without the tahini but if you can’t find it, replace it with 1/2 teaspoon of kosher salt, adding more to taste as necessary. I’d also recommend adding 1 to 2 teaspoons of nutritional yeast to the sauce in step 2 to add some umami flavor to the pasta.
- Gluten-Free Option: Use your favorite gluten-free pasta noodles.
- Oil-Free Option: Sauté the aromatics and seasonings in 2 tablespoons of water instead of oil.
Recipe FAQs
Soom Foods makes tahini that I absolutely adore, but any high-quality brand of tahini that is smooth, pourable, and made with quality sesame seeds will work well.
Tahini is made from ground sesame seeds, so to no one’s surprise, it tastes like sesame seeds. Its rich yet mild nutty flavors help it pair well with countless recipes.
You can buy tahini from most well-stocked grocery stores, Middle Eastern markets, or online.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Pantry Tahini Pasta
Ingredients
- 1 tablespoon kosher salt plus more to taste
- 8 ounces pasta, gluten-free if necessary
- 3 cups broccoli florets, cut into bite-sized pieces
- Juice and zest of 1 lemon divided
- 1 tablespoon mellow miso paste see notes for substitutions
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes plus more to taste
- 1/3 cup drippy tahini
- 1 15.5 ounce chickpeas, drained and rinsed
- 1/3 cup chopped parsley, or sub basil
- 1/4 teaspoon flaky salt
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and stir in 1 tablespoon of kosher salt. Add the pasta and cook until al dente according to the package instructions, stirring occasionally. Add the broccoli florets to the pot of boiling water for the final 5 minutes of the pasta cook time. Reserve 1 1/2 cups (350 ml) of the pasta water, then drain the pasta and broccoli (do not rinse) and set aside.
- Miso Paste: (Note: I like to do this while the pasta cooks) add the lemon juice and miso paste to a small bowl. Use a fork to “mash” the miso paste into the lemon juice, then stir vigorously to completely dissolve it and form a thick sauce. Set aside.
- Aromatics: Warm the olive oil in a medium to large skillet, then add the garlic, cumin, and red pepper flakes. Sauté for 1 to 2 minutes, until the garlic is beginning to brown.
- Tahini Sauce: Add the tahini to the pan and mix well; sauté for about a minute to toast the tahini, then add the miso-lemon mixture. Mix with a whisk; the sauce will immediately thicken and look like it has seized. Begin to slowly add the reserved pasta water in 1/4 cup (60 ml) increments, whisking well and waiting to add more water until the sauce looks smooth and begins to simmer again. Repeat until the sauce has thickened to an Alfredo-sauce consistency. I used only 3/4 cup (180 ml) of water for this, but if your tahini is on the thicker side you may need more water.
- Combine: Add the pasta, broccoli, and chickpeas to the sauce and mix well. Cook the pasta mixture over the heat only until all ingredients are warm and the sauce has thickened, then remove from the heat.
- Gremolata: Combine the parsley, reserved lemon zest, and flaky salt in a small bowl. Mix well.
- Serve: Divide the pasta between serving bowls and top with a sprinkle of gremolata. Serve warm; leftovers can be stored in the refrigerator in an airtight container for up to 5 days and are best reheated on the stovetop with a splash of water to help loosen the tahini sauce up again.
Recipe Notes
- Miso Paste: You can often find miso paste in the refrigerated section of your grocery store by the tofu, or at your local asian market. If you cannot find tahini, replace it with 1/2 teaspoon of kosher salt, adding more to taste as necessary. I’d also recommend adding 1-2 teaspoons of nutritional yeast to the sauce in step 2 to add some umami flavor to the pasta.
- Tahini: I recommend using a very smooth and drippy tahini, if possible. This brand is one of my favorites!
- Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
- Oil-Free: Sauté the aromatics in step 3 in 2 tablespoons of water, then proceed with the rest of the recipe as directed.
Made this recipe twice, and really loved it! I would add a bit of freshly ground pepper and a squeeze of lemon juice when plating.
So happy you enjoyed!
Hi, what is the other half of the lemon juice for?
Hi, this recipe uses the juice of one whole lemon! The “divided” note means to keep the lemon zest and juice separate.
Simple, easy, delicious!! A really great dinner!
So happy to hear that, Sarah!
I made this tonight to rave reviews! I used a frozen veggie medley of broccoli, cauliflower, and carrots because, well, that’s what I had and the added flavors were great. We topped it with some homemade vegan parmesan. Will definitely be making this again, especially because it is all items I have at home!
sounds delicious!! So happy you all enjoyed.
Looks yummy!
The recipe tastes as good as it looks!! I didn’t expect it to reheat as well as it did. Splash of water in the pan loosens up the sauce beautifully. I can’t wait to make this again. It’s going to be a kitchen staple!
I’m happy you enjoyed, Sarah!!
Hi Caitlin! Are your nutrition facts based per serving or for the 4 total servings? Thanks in advance!
This is per serving!
WHAT KIND OF PASTA IS THAT!!! 🙂
the shape is called Trottole