Vegan Sun-dried Tomato Tahini Pasta Recipe
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.
- 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
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
- 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.
- Chop onion: Roughly chop the large yellow onion to prepare for sautéing.
- 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.
- 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.
- 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.
- Taste and adjust: Taste the sauce and adjust flavors by adding more salt, lemon juice, or pepper if needed.
- Combine pasta and sauce: Add the cooked pasta to the sauce and stir well to coat evenly.
- 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.
- Optional additions: Use any leftover sauce as a dip or to add cooked chicken or vegetables for added texture and nutrition.
- 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
