Vegan Sun-dried Tomato Tahini Pasta Recipe

Introduction

This Vegan Sun-dried Tomato Tahini Pasta is a creamy, flavorful dish that’s perfect for a quick weeknight meal. Combining the richness of tahini with the tangy depth of sun-dried tomatoes creates a sauce that feels indulgent without any dairy. It’s simple to make and satisfying for all eaters.

Ingredients

• 12 ounces pasta of choice (I used gluten free)
• 2/3 cup tahini (I highly recommend Soom Foods or the 365 brand from Whole Foods)
• 1 cup sun-dried tomatoes (packed in oil, not dried)
• 2 tbsp oil from jar of tomatoes
• 2 cups vegetable broth
• 6 cloves garlic
• 1 large yellow onion
• 1-2 tbsp lemon juice (about 1 lemon)
• 1 tsp salt
• 2 tablespoons nutritional yeast
• 1/2 tsp red pepper flakes
• Black pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Step 2: Roughly chop the yellow onion and add it to a pan with the 2 tablespoons of oil from the jar of sun-dried tomatoes.
3. Step 3: Sauté the onion for about 5 minutes until softened, then add the garlic cloves and sauté for another 2-3 minutes until fragrant.
4. Step 4: Transfer the onion and garlic mixture to a blender. Add the tahini, sun-dried tomatoes, lemon juice, salt, nutritional yeast, red pepper flakes, black pepper, and 2 cups of vegetable broth.
5. Step 5: Blend all ingredients until smooth. If the sauce is too thick, add more vegetable broth a little at a time to reach your desired consistency. Keep in mind the sauce will thicken when heated with pasta.
6. Step 6: Taste the sauce and adjust the seasoning as needed. Pour the sauce over the cooked pasta, stir to combine, and let everything simmer for a few minutes to allow the flavors to meld.
7. Step 7: Garnish with fresh basil and extra red pepper flakes if you like. Serve immediately and enjoy!

Tips & Variations

• Use gluten-free, whole wheat, or your favorite pasta to suit dietary preferences.
• Add sautéed vegetables like spinach, mushrooms, or zucchini for extra nutrition and texture.
• For a nut-free version, substitute tahini with sunflower seed butter, though the flavor will differ slightly.
• Save any leftover sauce to use as a dip or spread for sandwiches and wraps.

Storage

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the sauce becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sun-dried tomatoes instead of the ones packed in oil?

Yes, but you’ll want to rehydrate dried sun-dried tomatoes in hot water for about 20 minutes before using, and add a bit of olive oil to the sauce for richness.

Is tahini necessary for this recipe?

Tahini is key for the creamy texture and nutty flavor. However, if you can’t find tahini, you could try blending in another nut or seed butter, but the taste and texture will vary.

Vegan Sun-dried Tomato Tahini Pasta Recipe

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★★★★★

4.5 from 98 reviews

This Vegan Sun-dried Tomato Tahini Pasta is a creamy, flavorful plant-based dish combining the nutty richness of tahini with tangy sun-dried tomatoes. Perfect for a quick yet elegant meal, it features gluten-free pasta cooked to perfection and a smooth sauce made from simple ingredients blended together and warmed on the stove. The recipe is easy to customize with vegetables or proteins and is bursting with savory, zesty notes perfect for any vegan or vegetarian diet.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces pasta of choice (gluten free recommended)

Sauce

• 2/3 cup tahini (recommended Soom Foods or 365 brand from Whole Foods)
• 1 cup sun-dried tomatoes (packed in oil, not dried)
• 2 tablespoons oil from jar of sun-dried tomatoes
• 6 cloves garlic
• 1 large yellow onion
• 2 cups vegetable broth
• 1–2 tablespoons lemon juice (about 1 lemon)
• 1 teaspoon salt
• 2 tablespoons nutritional yeast
• 1/2 teaspoon red pepper flakes
• Black pepper to taste

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Chop onion: Roughly chop the large yellow onion to prepare for sautéing.
3. Sauté onion and garlic: Heat the 2 tablespoons of oil from the sun-dried tomato jar in a pan over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the garlic cloves and continue to sauté for an additional 2 to 3 minutes until fragrant.
4. Blend sauce ingredients: Transfer the sautéed onion and garlic mixture to a blender. Add tahini, sun-dried tomatoes, vegetable broth, lemon juice, salt, nutritional yeast, red pepper flakes, and black pepper. Blend until the mixture is smooth and creamy.
5. Adjust sauce consistency: Start with 2 cups of vegetable broth to achieve desired consistency, adding more broth as needed depending on the thickness of the tahini. Remember the sauce will thicken slightly when heated with pasta, so avoid making it too thick initially.
6. Taste and adjust: Taste the sauce and adjust flavors by adding more salt, lemon juice, or pepper if needed.
7. Combine pasta and sauce: Add the cooked pasta to the sauce and stir well to coat evenly.
8. Simmer to blend flavors: Let the combined pasta and sauce simmer on low heat for a few minutes to allow the flavors to meld together perfectly.
9. Optional additions: Use any leftover sauce as a dip or to add cooked chicken or vegetables for added texture and nutrition.
10. Garnish and serve: Garnish the pasta with fresh basil leaves and extra red pepper flakes, then serve warm and enjoy your flavorful vegan pasta dish!

Notes

• If you prefer a spicier dish, increase the red pepper flakes to taste.
• You can substitute the pasta with gluten-containing options if gluten is not a dietary concern.
• Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dip or spread.
• For added protein, consider mixing in cooked chickpeas or sautéed tofu.
• If you do not have a blender, you can finely chop the sautéed onion, garlic, and sun-dried tomatoes and whisk the ingredients together, but the sauce will be less smooth.

Keywords: Vegan pasta, sun-dried tomato pasta, tahini sauce, gluten free pasta, plant-based dinner, easy vegan meals