Weeknight Winner: Creamy Tahini Pasta with Lemon and Garlic:Fast, Bright, and Nourishing

This Creamy Tahini Pasta with Lemon and Garlic is silky, tangy, and garlicky with a gentle heat from red pepper flakes. The tahini gives a nutty, rich creaminess without any dairy, and the lemon brightens every bite. The kale adds a slight chew and a pop of green that makes it feel wholesome.

Why You’ll Love This Recipe

• Ready in about 25–30 minutes
• Made with pantry staples (tahini, pasta, maple syrup)
• Great for weekly meal prep and leftovers
• Naturally vegan and easy to make gluten-free

Ingredients for Creamy Tahini Pasta with Lemon and Garlic

• ½ lb fettuccine, pasta of choice
• 2 tbsp extra virgin olive oil
• 9 large cloves garlic, minced (about ⅓ cup)
• 1 medium yellow onion, diced (about 1–1 ½ cups)
• 2 cups chopped kale (Tuscan or lacinato work best)
• 1 tsp fine salt
• ½ tsp black pepper
• 2 tbsp nutritional yeast
• ½ cup tahini paste
• 1–2 tbsp pure maple syrup, to taste (or sub agave nectar)
• Juice and zest of ½ a lemon, to taste
• 1–2 cups reserved pasta water, as needed
• 1–2 pinches red pepper flakes (highly recommended)
• Salt, to taste
• 1 recipe Thank You Berry Much’s Flavorful Crispy Tofu (optional)

Step-by-Step Instructions of Creamy Tahini Pasta with Lemon and Garlic

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1–2 cups pasta water, then drain the pasta.
2. Heat the olive oil in a large skillet over medium heat. Sauté the diced onion until soft, about 5 minutes.
3. Add the minced garlic and cook 1–2 minutes more, stirring so the garlic does not burn.
4. Add the chopped kale, salt, and pepper. Cook until the kale wilts, about 3–4 minutes.
5. Stir in the nutritional yeast, red pepper flakes, and tahini. Pour in ½ cup reserved pasta water and stir to make a smooth sauce.
6. Add the maple syrup, lemon juice, and lemon zest. Taste and adjust sweetness or acidity as needed.
7. Toss the drained pasta into the skillet with the sauce. Add more reserved pasta water, ¼ cup at a time, until the sauce coats the noodles and looks creamy.
8. Adjust salt and pepper, and finish with a pinch more red pepper flakes if you like heat. Top with the optional crispy tofu for added protein and crunch.
   
   

   

Tips for Success

• Use reserved pasta water its starch helps the tahini turn silky and cling to the noodles.
• Start with less lemon and maple syrup, then adjust; balance is key.
• Don’t overcook the garlic keep its bright flavor by cooking it briefly.
• If tahini is thick, whisk it with a few tablespoons of warm water before adding.

Substitutions & Variations of Creamy Tahini Pasta with Lemon and Garlic

To Make It Vegan/Gluten-Free: Use gluten-free pasta to make it gluten-free. The recipe is already vegan; ensure nutritional yeast is labeled vegan and use agave instead of maple if needed.

Variations:

• Add white beans or canned chickpeas for extra protein and fiber.
• Toss in roasted mushrooms or sun-dried tomatoes for deeper umami.
• Swap kale for spinach for a milder green that wilts faster.
• Crumble in baked or pan-fried tofu for extra texture, or use the optional crispy tofu recipe.
• If you like cheesy flavors, try the creamy twist of a Creamy Garlic Parmesan Pasta Bake for a cheesy, oven-baked version.

Storage Instructions of Creamy Tahini Pasta with Lemon and Garlic

Refrigerator: Store leftovers in an airtight container for up to 4 days. Add a splash of water when reheating to loosen the sauce.

Freezer: Not ideal for freezing because the tahini sauce can separate. If you must, freeze in a well-sealed container for up to 1 month and thaw in the fridge before reheating slowly with added water.

Make-Ahead: Cook the pasta and sauce separately. Store sauce in the fridge and rewarm with reserved pasta water, then toss with freshly cooked pasta for best texture.

Frequently Asked Questions (FAQ) of Creamy Tahini Pasta with Lemon and Garlic

Can I use peanut butter or almond butter instead of tahini?
Tahini has a unique sesame flavor. Peanut or almond butter will work in a pinch but change the taste. Thin them with extra pasta water and taste as you go.

How do I keep the sauce from tasting bitter?
Tahini can be slightly bitter if cold or if too much lemon is added. Use warm pasta water, balance lemon with maple syrup, and taste before adding more acid.

Can I make this nut-free?
Tahini is sesame-based; if you need sesame-free, try sunflower seed butter thinned with water, but expect a flavor change.

Final Thoughts

Creamy Tahini Pasta with Lemon and Garlic is a quick, cozy dish that feels special while staying simple. It’s bright, slightly nutty, and perfect for nights when you want comfort without fuss. Try it, leave a comment about how you tweaked it, and don’t forget to give the recipe a star rating so others know what you loved.

Creamy Tahini Pasta with Lemon and Garlic

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A quick and comforting creamy tahini pasta dish with lemon, garlic, and kale, ready in under 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• ½ lb fettuccine, pasta of choice
• 2 tbsp extra virgin olive oil
• 9 large cloves garlic, minced (about ⅓ cup)
• 1 medium yellow onion, diced (about 1–1½ cups)
• 2 cups chopped kale
• 1 tsp fine salt
• ½ tsp black pepper
• 2 tbsp nutritional yeast
• ½ cup tahini paste
• 1–2 tbsp pure maple syrup, to taste
• Juice and zest of ½ a lemon, to taste
• 1–2 cups reserved pasta water, as needed
• 1–2 pinches red pepper flakes
• Salt, to taste
• 1 recipe Flavorful Crispy Tofu (optional)

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Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1–2 cups pasta water, then drain the pasta.
2. Heat the olive oil in a large skillet over medium heat. Sauté the diced onion until soft, about 5 minutes.
3. Add the minced garlic and cook 1–2 minutes more, stirring so the garlic does not burn.
4. Add the chopped kale, salt, and pepper. Cook until the kale wilts, about 3–4 minutes.
5. Stir in the nutritional yeast, red pepper flakes, and tahini. Pour in ½ cup reserved pasta water and stir to make a smooth sauce.
6. Add the maple syrup, lemon juice, and lemon zest. Taste and adjust sweetness or acidity as needed.
7. Toss the drained pasta into the skillet with the sauce. Add more reserved pasta water, ¼ cup at a time, until the sauce coats the noodles and looks creamy.
8. Adjust salt and pepper, and finish with a pinch more red pepper flakes if you like heat. Top with the optional crispy tofu for added protein and crunch.

Notes

Use the reserved pasta water to achieve a silky sauce. Adjust lemon and maple syrup for taste balance.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan