Tahini pasta is so easy to make, it’s going to be your new favorite dinner! One of my favorite things about it is you can really make it your own!
You can use regular pasta, chickpea pasta, lentil pasta, or even spaghetti squash would be amazing! I love to load it up with some toasty pine nuts and fresh basil, but feel free to keep on adding!
My most favorite part of this recipe is two part. The tahini sauce is amazing. It’s creamy and glossy and smooth. It pairs perfectly with the deep, rich caramelized onions. Both of them together knock this recipe out of the park.
If you’re looking for a new dinner or weeknight meal that’s still relatively easy to throw together, you have GOT to give this recipe a try. It’ll be a new favorite!
Ingredients for this tahini pasta:
Pasta. You can use any pasta you like! Regular pasta, chickpea pasta, lentil pasta or even spaghetti squash would be delicious!
Onion. We’re going to caramelized this baby into a deep, rich, mouthwateringly sweet bits of happiness.
Tahini. The star of the show! This is why you’re here, isn’t it? Tahini brings the nutty, creamy flavor to this pasta sauce. You’re going to love it!
Pasta Water. You can use any water for the sauce, but I just ladle out some right from the pasta water.
Agave Nectar. For some sweetness! You can sub in honey or maple syrup if you prefer.
Garlic. As much as you like! Personally I think the more the merrier when it comes to garlic, but if garlic isn’t your thing, you can definitely bump it down to just one small clove.
Salt. It helps bring out the flavors of the sauce.
Toasted Pine Nuts. Mmm my favorite. You can sub in another toasted nut or seed here but honestly, pine nuts are where it’s at.
Basil. I usually grab a handful of basil and throw it on my dish. You can definitely chop it first or try a different herb if you want to switch it up.
How to make pasta tahini:
Make the pasta.
Cook it according to package directions. If you want to try spaghetti squash instead of pasta, here’s a quick how-to cook spaghetti squash.
Caramelize the onions.
Pop those chopped onions into a pan over medium-low heat with avocado oil. Sauté for about 30 minutes, stirring frequently until they’re a deep, rich golden brown.
Make the tahini pasta sauce.
Place the tahini, 1/3 cup water, agave, garlic, and salt in the blender and blend until creamy.
Assemble it all.
Add the tahini sauce, 1/3 cup pasta water, drained pasta and basil to the pan with the caramelized onions. Toss until coated.
Plate the pasta and top with toasted pine nuts and fresh basil leaves.
More pasta dishes to try:
- Asparagus Pasta Salad
- Mediterranean Pasta Salad
- Lemon Zucchini Burrata Pasta
- Grilled Peach + Asparagus Pasta Salad
- Strawberry Basil Balsamic Pasta Salad
- Grilled Summer Veggie Pasta Salad
Creamy Garlic Tahini Pasta
Tahini pasta is creamy, garlic-y, and so easy to make! With only 8 ingredients, you only need 25 minutes for this tasty weeknight meal.
- 8 oz. pasta (regular pasta, chickpea pasta, lentil pasta or even spaghetti squash would be delish)
- 1 onion, coarsely chopped (2 cups)
- 2 tablespoons avocado oil
- 1/2 cup tahini
- 2/3 cup water, divided (1/3 cup fresh tap water, 1/3 cup pasta water)
- 2 tablespoons agave nectar (honey or maple syrup also works)
- 3 large garlic cloves
- 1/4 teaspoon salt
- 3 tablespoons pine nuts, toasted
- 1 cup fresh basil, coarsely chopped (plus a few small leaves for garnish)
Bring a pot of water to a boil and cook it according to package directions.
Add the avocado oil and chopped onions to a skillet over medium low heat.
Sauté the onions for about 30 minutes, stirring frequently until they’re a deep, rich golden brown.
While the pasta is cooking and the onions are caramelizing, add the tahini, 1/3 cup fresh water, agave, garlic, and salt in the blender and blend until creamy. Set aside.
Once the onions are caramelized and the pasta is drained, add the tahini sauce, 1/3 cup pasta water, drained pasta and chopped basil to the pan with the caramelized onions. Toss until coated.
Plate the pasta and top with toasted pine nuts and small, fresh basil leaves.
- Serving Size: 1/4 of the pot
- Calories: 419
- Sugar: 8.4g
- Sodium: 198mg
- Fat: 21.9g
- Saturated Fat: 2.8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3.1g
- Protein: 12.6g
- Cholesterol: 41mg
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