{"id":26050,"date":"2025-01-04T03:24:34","date_gmt":"2025-01-04T08:24:34","guid":{"rendered":"https:\/\/frommybowl.com\/?p=26050"},"modified":"2025-01-15T12:22:02","modified_gmt":"2025-01-15T17:22:02","slug":"pantry-tahini-pasta","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/pantry-tahini-pasta\/","title":{"rendered":"Pantry Tahini Pasta with Chickpeas"},"content":{"rendered":"\n

This <\/em>Tahini Pasta Recipe<\/em><\/strong> 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.<\/em><\/p>\n\n\n\n

Tahini isn’t just for hummus<\/a>! In this Pantry Tahini Pasta with Chickpeas<\/strong>, 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.<\/p>\n\n\n

Table of Contents<\/span><\/summary>A Pasta Recipe for Easy Weeknight Dinners <\/a><\/li>
What You Need for Vegan Tahini Pasta<\/a><\/li>
How to Make Tahini Pasta<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Tahini Pasta<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Pantry Tahini Pasta Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Pasta Recipe for Easy Weeknight Dinners <\/strong><\/h2>\n\n\n\nA 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<\/em> 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<\/a>, this White Bean Dip<\/a>, and now, this Vegan Tahini Pasta Recipe<\/strong>. <\/p>\n\n\n\n
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.<\/p>\n\n<\/div><\/div>\n\n\n
What You Need for Vegan Tahini Pasta<\/strong><\/h2>\n\n\n\n
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. <\/p>\n\n\n\n
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Pasta<\/strong>: short pasta noodles, like penne or fusilli, are a little easier to toss in the sauce but long noodles will be just as delicious. <\/li>\n\n\n\n
Broccoli<\/strong>: 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.<\/li>\n\n\n\n
Miso Paste<\/strong>: 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.<\/li>\n\n\n\n
Tahini<\/strong>: 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!<\/li>\n\n\n\n
Chickpeas<\/strong>: a source of plant-based protein in this easy pasta recipe. Feel free to swap these with butter beans or cannellini beans instead. <\/li>\n\n\n\n
Gremolata<\/strong>: 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<\/a> or this Vegan Lemon Ricotta Pasta<\/a>.<\/li>\n<\/ul>\n\n\n\n
How to Make Tahini Pasta<\/strong><\/h2>\n\n\n\n
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Cook<\/strong> the pasta in a pot of boiling water until al dente, then add<\/strong> the broccoli to the pot. Reserve<\/strong> some of the pasta cooking water before draining<\/strong> the cooked pasta and broccoli. Set<\/strong> aside.<\/li>\n\n\n\n
Stir<\/strong> the miso and lemon juice together until you’re left with a thick sauce.<\/li>\n\n\n\n
Sauté<\/strong> the garlic, cumin, and red pepper flakes in a skillet until the garlic begins to brown. Stir<\/strong> the tahini into the aromatics and seasonings, then whisk<\/strong> in the miso-lemon mixture. Slowly stream<\/strong> in the pasta water until the sauce is smooth.<\/li>\n\n\n\n
Toss<\/strong> the pasta, broccoli, and chickpeas in the sauce to coat, then remove<\/strong> the skillet from the heat. Combine<\/strong> the gremolata ingredients in a small bowl.<\/li>\n\n\n\n
Serve<\/strong> the warm pasta in bowls and top<\/strong> with a sprinkle of gremolata. Enjoy!<\/li>\n<\/ol>\n\n<\/div><\/div>\n\nCaitlin’s Cooking Tips<\/p>\n\n\n\n
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The quality of your tahini matters<\/strong>: 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<\/a> 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).<\/li>\n\n\n\n
Store your tahini in your pantry<\/strong>: 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<\/a> because it’s a shelf-stable product.<\/li>\n\n\n\n
Don’t drain all of the pasta water<\/strong>: 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\nWhether 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<\/a>. Or, for a full-fledged meal, serve the pasta next to this Everyday Kale Salad<\/a> or this Everything Bagel Panzanella Salad<\/a>.<\/p>\n\n\n\n
If you’re looking for more creamy vegan pasta recipes, you’ll also love this Sun-Dried Tomato Pasta<\/a>, this 5 Ingredient Hummus Pasta<\/a>, and this Vegan Buffalo Ranch Pasta<\/a>!<\/p>\n\n\n\n
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<\/a>, these Flourless Tahini Sugar Cookies<\/a>, and this Tahini Gravy Recipe<\/a>! <\/p>\n\n\n\n
How to Store Tahini Pasta<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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Substitutions and Variations<\/h2>\n\n\n\n
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Tahini Substitute<\/strong>: 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.<\/li>\n\n\n\n
Gluten-Free Option<\/strong>: Use your favorite gluten-free pasta noodles.<\/li>\n\n\n\n
Oil-Free Option<\/strong>: Sauté the aromatics and seasonings in 2 tablespoons of water instead of oil.<\/li>\n<\/ul>\n\n<\/div>\n\n\n $\"\"$ <\/figure>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Which brand of tahini should I use?<\/strong><\/strong>
Soom Foods<\/a> 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.<\/p> <\/div>
What does tahini taste like?<\/strong><\/strong>
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.<\/p> <\/div>
Where can I buy tahini?<\/strong><\/strong>
You can buy tahini from most well-stocked grocery stores, Middle Eastern markets, or online.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
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Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Pantry Tahini Pasta<\/h2>\n\t\t