Tahini & Lemon Garlic Pasta

Creamy Tahini Lemon Garlic Pasta – A Quick Vegan Pasta You’ll Crave

Creamy, tangy, and irresistibly rich, this tahini lemon garlic pasta is what quick vegan dinner dreams are made of. If you’re on the hunt for a dairy-free pasta sauce that’s packed with flavor, comes together in 25 minutes, and tastes restaurant-worthy, you’re in the right place. Whether you’re a seasoned plant-based eater or just pasta-curious, this dish is about to be a staple.

Middle Eastern Recipe Inspiration

This recipe came to life after craving something comforting yet light. Inspired by Middle Eastern flavors and the silky magic of tahini, I wanted a pasta dish that was just as creamy as Alfredo but without the heaviness. The result? A sauce that hits all the right notes: garlic-forward, bright with lemon, and grounded with the toasty depth of sesame. It’s also a lifesaver for busy nights when you want a homemade meal without a lot of fuss.

Why You’ll Love It

• Lusciously creamy without any dairy – tahini does all the heavy lifting.
• Fast and foolproof – ready in under 30 minutes with minimal cleanup.
• Customizable – works with any pasta shape and a variety of add-ins.
• Naturally vegan and gluten-free friendly – just choose your favorite pasta.

Quick Grocery List

For the Pasta:

• Spaghetti or linguine
• Salt (for water)

For the Creamy Tahini Sauce:

• Tahini
• Lemon juice and zest
• Garlic
• Olive oil
• Maple syrup
• Chili flakes (optional)
• Salt and pepper
• Warm water

For Garnish:

• Fresh parsley
• Lemon zest
• Toasted sesame or hemp seeds

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment Checklist

• Large pot for boiling pasta
• Colander
• Mixing bowl
• Whisk
• Knife and cutting board
• Microplane or fine grater

Dietary Adjustments

• Gluten-Free: Use GF pasta.
• Nut-Free: This recipe is naturally nut-free.
• Vegan: 100% plant-based as written.

Serving Size Serves 4

Creamy Tahini Lemon Garlic Pasta (Easy Vegan Dinner Recipe)

DifficultyEasy

Servings4

Prep time10 minutes

Cook time15 minutes

Total time25 minutes

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Ingredients:

For the Pasta:

• 12 oz (340g) spaghetti or linguine, (use gluten-free if desired)
• Salt, for boiling water

For the Creamy Tahini Sauce:

• 1/3 cup tahini, (sesame paste)
• 3 tablespoons freshly squeezed lemon juice, (about 1 large lemon)
• 2 cloves garlic, finely minced or grated
• 1 tablespoon olive oil
• 1 teaspoon maple syrup, (or agave/honey if not vegan)
• 1/4 teaspoon chili flakes, (optional for heat)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt, or to taste
• 1/2 cup warm water, (adjust for desired consistency)

For Garnish:

• Fresh parsley, chopped (about 2 tablespoons)
• Zest of 1 lemon
• Toasted sesame seeds or hemp seeds, (optional)

Instructions:

• 1

  Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package directions until al dente.
  3. Before draining, reserve 1 cup of pasta water. Then drain pasta and set aside.
• 2

  Prepare the Tahini Lemon Garlic Sauce

  1. In a mixing bowl, whisk together tahini, lemon juice, garlic, olive oil, maple syrup, chili flakes (if using), black pepper, and salt.
  2. Gradually add warm water while whisking until the sauce becomes smooth, creamy, and pourable.
• 3

  Combine Pasta & Sauce

  1. In the same pot or a large pan, add the drained pasta and pour over the tahini sauce.
  2. Toss well to coat the noodles evenly. Add reserved pasta water, a little at a time, to loosen the sauce if it’s too thick.
• 4

  Serve & Garnish

  1. Plate the pasta and garnish with lemon zest, chopped parsley, and toasted sesame seeds.
  2. Serve warm with a side salad or roasted veggies.

Equipment:

• Large pot for boiling pasta
• Colander for draining
• Mixing bowl for sauce
• Whisk
• Knife and cutting board
• Microplane or fine grater (for lemon zest and garlic)

Nutrition

Calories	420
Carbohydrates	52g
Cholesterol	0mg
Fat	20g
Fiber	5g
Protein	12g
Saturated Fat	3g
Sodium	310mg
Sugar	3g
Trans Fat	0g
Unsaturated Fat	17g

General Notes

• Pasta water is essential to achieve that silky sauce consistency.
• The sauce will thicken as it sits, so add extra warm water as needed when reheating.

Substitutions

• Tahini: Use cashew butter or sunflower seed butter.
• Maple Syrup: Agave, date syrup, or omit for savory.
• Lemon Juice: Lime juice will work in a pinch.

Variations

• Add sautéed spinach, kale, or mushrooms.
• Make it spicy with cayenne or more chili flakes.
• Toss in chickpeas, crispy tofu, or tempeh for protein.

Let’s Get Cooking

Step 1: Cook the Pasta

• Pro Tip: Salt your pasta water generously—it’s the only chance to flavor the pasta.
• Pro Tip: Reserve at least 1 cup of pasta water before draining.
• Pro Tip: Don’t overcook—al dente holds up better with sauce.

Step 2: Make the Tahini Sauce

• Pro Tip: Add warm water slowly to avoid clumps.
• Pro Tip: Use a microplane to finely grate garlic for even distribution.
• Pro Tip: Adjust salt, lemon, and maple to taste before mixing into pasta.

Step 3: Combine Pasta and Sauce

• Pro Tip: Toss with tongs for even coating.
• Pro Tip: Add pasta water gradually to achieve desired consistency.
• Pro Tip: Let sit for 2 minutes to thicken slightly before serving.

Step 4: Serve & Garnish

• Pro Tip: Lemon zest adds brightness—don’t skip it!
• Pro Tip: Sprinkle sesame seeds just before serving for crunch.
• Pro Tip: Finish with a drizzle of olive oil for extra richness.

Art Of

The key to this pasta is emulsification. Tahini can be finicky—when combined with lemon juice it thickens rapidly. But warm water, added gradually, coaxes it into a creamy sauce that clings beautifully to noodles. The balance of acidity, fat, salt, and sweetness is what makes this dish sing. Don’t rush it—build the sauce with intention and taste as you go.

Tips and Variations

• Try adding roasted cherry tomatoes for a burst of umami.
• Swap parsley for basil or cilantro depending on your flavor preference.
• Use this tahini sauce over grain bowls, roasted veggies, or as a warm dip.

Nutrition Breakdown (Per Serving)

• Calories: 420 – A balanced meal with enough fuel to keep you full and satisfied.
• Carbohydrates: 52g – Provides steady energy and makes it comfort food-worthy.
• Cholesterol: 0mg – Completely plant-based with heart-healthy benefits.
• Fat: 20g – Mainly unsaturated fats from tahini and olive oil for brain and heart health.
• Fiber: 5g – Thanks to tahini, garlic, and whole pasta if using.
• Protein: 12g – Great for a vegan dish; boost with chickpeas or tofu if desired.
• Saturated Fat: 3g – Moderate amount, mainly from olive oil.
• Sodium: 310mg – Easily adjustable by reducing salt or using low-sodium tahini.
• Sugar: 3g – Naturally occurring from lemon and a touch of maple.
• Trans Fat: 0g – No hydrogenated oils in this clean, whole-food dish.
• Unsaturated Fat: 17g – Loaded with healthy mono- and polyunsaturated fats.

Storing and Reheating

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Gently warm on the stovetop with a splash of water or plant milk.
• Freezing: Not recommended—the sauce can separate after thawing.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: Yes—just store the pasta and sauce separately and mix when ready to serve.

Q: Why did my tahini sauce seize up?
A: It’s normal! Add warm water while whisking to bring it back to a creamy texture.

Q: Can I use any pasta shape?
A: Definitely. This sauce works with spaghetti, penne, rotini, or even soba noodles.

Q: Is this recipe gluten-free?
A: Use gluten-free pasta to make the entire dish GF-friendly.

Engage and Share

If you give this creamy tahini lemon garlic pasta a try, leave a rating and comment below! Snap a photo and tag it—I’d love to see your take. For more quick vegan dinners, check out my Easy Thai Peanut Noodles or Vegan Bolognese with Mushrooms and Walnuts.