Recently, I’ve been experimenting with new (to me) ways to use tahini and I’ve found it makes a great vegan pasta sauce. If you build a dish that uses lots of fresh herbs and spring vegetables along with this wonderful sesame purée, it’s a really great and simple combination – hence, this herbed tahini pasta with green veggies.
Tahini is a great ingredient for making some killer sauces that really elevate an otherwise plain meal. Basically, you just add some tahini to a bowl along with a little water to thin it out, and whatever flavorings you’d like to add to it. So far I mainly do a garlic and lemon tahini sauce or now this herbed tahini sauce. But I’m thinking of trying a tahini and basil and see if I can create something pesto-like.We’ll see! What about you? I’d love to hear if you have any other tahini sauce flavor ideas!
You could also make this herb sauce in a blender or food processor if you prefer a smooth consistency. But I find its much quicker (and less clean up) to simply chop the herbs finely and stir well with the tahini and water. This is the type of meal that can come together quickly, feels comforting and yet is full of lots of fresh greens!
If you make this herbed tahini pasta, I’d love to hear! Let me know down in the comments or over on Instagram.
Thanks for stopping by A Veganable Feast!
(Makes about 2-3 servings)
- 8-10 asparagus stalks, cut into 2 cm/1 inch pieces
- 1 medium zucchini, sliced into semi-circles
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon olive oil
- 250g or 1/2 lb pasta (any kind, I used farfalle)
- Optional, for serving : freshly ground black pepper and fresh herbs
For the sauce :
- 3 tablespoons tahini
- 1-2 handfuls of fresh herbs (I used a combination of basil, parsley, rosemary)*
- 1 tablespoon lemon juice
- 3-4 tablespoons pasta water*
- Salt, to taste
- You can use whatever combination of fresh herbs you have and the quantity really depends on personal preference.
- After cooking the pasta but before draining it, reserve some of the liquid to add to the tahini sauce. The starches in pasta water help to bind and makes for a better sauce.
- Preheat the oven to 175°C or 350°F. Prepare the vegetables and place on a sheet pan. Drizzle with olive oil and stir to combine with spoon. Place the sheet pan in the oven and bake for about 30 minutes or until the vegetables are softened and begin to brown.
- Cook the pasta according to package directions. *Be sure to save some pasta water before draining to add to the sauce.*
- In the mean time, finely chop the herbs and add to a bowl along with the tahini, lemon juice and salt. Stir well to combine.
- Add the reserved pasta water to the sauce, a tablespoon at a time. Stir between additions and keep adding water until desired sauce consistency is reached (you’re looking for something that is not too thick or too runny).
- Once the vegetables are cooked, add them to the pasta as well as the tahini sauce. Stir well to ensure that all of the pasta is well coated with the sauce.
- Optional : serve topped with freshly ground pepper and more herbs. Enjoy!