This Sun-Dried Tomato Tahini Pasta is a creamy, tangy, and richly flavored dish that brings together the nutty smoothness of tahini with the intense sweetness of sun-dried tomatoes. Paired with savory garlic, onion, and a touch of spice, this pasta is perfect for a weeknight meal that feels indulgent yet is completely plant-based. The best part? It comes together quickly, making it ideal for busy nights when you want something satisfying and flavorful.
Ingredients:
- 12 ounces pasta of choice (gluten-free if needed)
- ⅔ cup tahini (recommendations: Soom Foods or 365 brand from Whole Foods)
- 1 cup sun-dried tomatoes packed in oil (not dried)
- 2 tablespoons of the oil found in the jar of sun-dried tomatoes.
- 2 cups vegetable broth
- 6 cloves garlic, minced
- 1 large yellow onion, finely chopped
- 1-2 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- ½ teaspoon red pepper flakes (optional, for spice)
- Black pepper, to taste
Instructions:
- Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Cook the pasta according to the instructions on the package. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Sauté the Garlic and Onion: While the pasta cooks, heat 2 tablespoons of the oil from the jar of sun-dried tomatoes in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté for about 5-7 minutes, until the onion becomes soft and translucent.
- Add the Sun-Dried Tomatoes: Roughly chop the sun-dried tomatoes and add them to the skillet. Stir well and cook for another 2-3 minutes, allowing the flavors to meld.
- Prepare the Tahini Sauce: In a blender or food processor, combine the tahini, vegetable broth, lemon juice, salt, nutritional yeast, and red pepper flakes. Blend until smooth and creamy. If the sauce seems too thick, you can thin it out with a little more vegetable broth or some of the reserved pasta water.
- Combine the Sauce and Pasta: Add the cooked pasta to the skillet with the garlic, onions, and sun-dried tomatoes. Pour the tahini sauce over the pasta and stir to coat evenly. If needed, add a little of the reserved pasta water to create a smoother sauce.
- Season and Serve: Taste and adjust seasoning with more salt, black pepper, or lemon juice, as desired. Serve the pasta immediately, garnished with fresh herbs if you like, and enjoy!
Conclusion:
This Sun-Dried Tomato Tahini Pasta is a deliciously creamy, plant-based pasta dish that’s packed with flavor. The tahini adds a rich, nutty element to the sauce, while the sun-dried tomatoes give it a savory, sweet punch. It’s a quick and easy meal that’s perfect for vegans, vegetarians, or anyone looking to enjoy a wholesome, dairy-free pasta option.
Sun-Dried Tomato Tahini Pasta
A creamy, flavorful pasta dish made with tahini,sun-dried tomatoes, garlic, and onions, tossed in a rich sauce with nutritionalyeast and vegetable broth. This vegan pasta is quick to prepare and burstingwith bold, savory flavors.
Ingredients
- 12 ounces pasta of choice gluten-free if needed
- ⅔ cup tahini recommendations: Soom Foods or 365 brand from Whole Foods
- 1 cup sun-dried tomatoes packed in oil not dried
- 2 tablespoons of the oil found in the jar of sun-dried tomatoes.
- 2 cups vegetable broth
- 6 cloves garlic minced
- 1 large yellow onion finely chopped
- 1-2 tablespoons lemon juice about 1 lemon
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- ½ teaspoon red pepper flakes optional, for spice
- Black pepper to taste
Instructions
- Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Cook the pasta according to the instructions on the package. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Sauté the Garlic and Onion: While the pasta cooks, heat 2 tablespoons of the oil from the jar of sun-dried tomatoes in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté for about 5-7 minutes, until the onion becomes soft and translucent.
- Add the Sun-Dried Tomatoes: Roughly chop the sun-dried tomatoes and add them to the skillet. Stir well and cook for another 2-3 minutes, allowing the flavors to meld.
- Prepare the Tahini Sauce: In a blender or food processor, combine the tahini, vegetable broth, lemon juice, salt, nutritional yeast, and red pepper flakes. Blend until smooth and creamy. If the sauce seems too thick, you can thin it out with a little more vegetable broth or some of the reserved pasta water.
- Combine the Sauce and Pasta: Add the cooked pasta to the skillet with the garlic, onions, and sun-dried tomatoes. Pour the tahini sauce over the pasta and stir to coat evenly. If needed, add a little of the reserved pasta water to create a smoother sauce.
- Season and Serve: Taste and adjust seasoning with more salt, black pepper, or lemon juice, as desired. Serve the pasta immediately, garnished with fresh herbs if you like, and enjoy!