Description
This Vegan Sun-dried Tomato Tahini Pasta is a creamy, flavorful dish that combines the rich, nutty taste of tahini with tangy sun-dried tomatoes, aromatic garlic, and a hint of lemon. Ready in just 30 minutes, this recipe is perfect for a quick, satisfying meal that is both plant-based and gluten-free, with a savory sauce that can be adjusted for desired consistency and spice level.
Ingredients
Pasta
- 12 ounces pasta of choice (gluten free recommended)
Sauce
- 2/3 cup tahini (Soom Foods or 365 brand suggested)
- 1 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons oil from the jar of sun-dried tomatoes
- 6 cloves garlic
- 1 large yellow onion
- 2 cups vegetable broth (plus more as needed)
- 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 the package instructions until al dente. Drain and set aside.
- Chop Onion: Roughly chop the large yellow onion.
- Sauté Onion: In a pan, heat 2 tablespoons oil from the sun-dried tomato jar over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Add Garlic and Continue Sautéing: Add the 6 cloves of garlic to the pan and sauté for an additional 2-3 minutes until fragrant and golden.
- Blend Sauce: Transfer the sautéed onion and garlic mixture to a blender. Add the tahini, sun-dried tomatoes, vegetable broth, lemon juice, salt, nutritional yeast, red pepper flakes, and black pepper. Blend until smooth.
- Adjust Consistency: Start with 2 cups of vegetable broth and add more if needed to reach your desired sauce consistency. Keep in mind that the sauce will thicken when heated with the pasta.
- Taste and Adjust Flavors: Taste the sauce and adjust seasoning as necessary, adding more salt, lemon juice, or pepper according to preference.
- Combine Sauce and Pasta: Pour the sauce over the cooked pasta in a large skillet or pot. Stir to combine well.
- Simmer and Garnish: Let the pasta and sauce simmer together for a few minutes to allow the flavors to meld. Garnish with fresh basil leaves and additional red pepper flakes if desired. Serve warm and enjoy!
- Optional Additions: Any leftover sauce can be used as a dip or to dress additional vegetables or proteins, such as sautéed chicken, although this recipe is vegan as written.
Notes
- The brand of tahini affects sauce thickness, so add broth gradually to achieve your preferred consistency.
- Sun-dried tomatoes packed in oil are recommended for a richer flavor and better blending compared to dried ones.
- You can adjust red pepper flakes for heat level or omit if you prefer a milder sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dip or spread.
- Fresh basil garnish adds a lovely herbal note but is optional.
- This recipe is naturally gluten free if you use gluten free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
