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Vegan Sun-Dried Tomato Tahini Pasta Recipe

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4.3 from 11 reviews

This Vegan Sun-dried Tomato Tahini Pasta is a creamy, flavorful dish that combines the rich nuttiness of tahini with the tangy depth of sun-dried tomatoes, all blended into a luscious sauce. Prepared in just 30 minutes, it’s perfect for a quick, satisfying vegan meal that caters to gluten-free diets as well. The sauce is made by sautéing onions and garlic, then blending them with tahini, sun-dried tomatoes, vegetable broth, and seasonings, creating a smooth, savory coating for your choice of pasta.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 12 ounces pasta of choice (gluten free recommended)

Sauce

  • 2/3 cup tahini (preferably Soom Foods or 365 brand)
  • 1 cup sun-dried tomatoes packed in oil (not dried)
  • 2 tablespoons oil from the sun-dried tomato jar
  • 2 cups vegetable broth
  • 6 cloves garlic
  • 1 large yellow onion
  • 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

  1. 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.
  2. Chop Onion: Roughly chop the large yellow onion to prepare it for sautéing.
  3. Sauté Onion and Garlic: In a pan, heat 2 tablespoons of oil from the sun-dried tomato jar over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then add 6 cloves of garlic and continue to sauté for an additional 2-3 minutes until fragrant and lightly golden.
  4. Blend Sauce: Transfer the sautéed onion and garlic mixture to a blender. Add 2/3 cup tahini, 1 cup sun-dried tomatoes packed in oil, 2 cups vegetable broth, 1-2 tablespoons lemon juice, 1 teaspoon salt, 2 tablespoons nutritional yeast, 1/2 teaspoon red pepper flakes, and black pepper to taste. Blend until the sauce is smooth and creamy.
  5. Adjust Consistency: Check the sauce consistency; if it’s too thick, add more vegetable broth gradually until desired smoothness is achieved. Keep in mind the sauce will thicken when heated with the pasta.
  6. Taste and Adjust: Taste the sauce and adjust seasoning as needed, adding more salt, lemon juice, or red pepper flakes according to preference.
  7. Combine Pasta and Sauce: Pour the sauce over the cooked pasta in a large pot or skillet. Stir well to coat all the pasta evenly.
  8. Simmer: Heat the combined pasta and sauce over low heat for a few minutes to allow the flavors to meld and the sauce to warm through completely.
  9. Serve: Garnish with fresh basil leaves and extra red pepper flakes if desired. Serve immediately. Optional: Reserve any leftover sauce to use as a dip or to add vegetables or cooked chicken for extra flavor and texture.

Notes

  • This recipe uses gluten-free pasta, but you can substitute with your preferred pasta type.
  • The sauce’s thickness varies depending on the tahini brand; add broth accordingly to achieve your desired texture.
  • If you prefer a spicier dish, increase the amount of red pepper flakes.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dip or spread.
  • Adding fresh basil as a garnish brightens the flavors and adds freshness to the dish.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Gluten Free

Find it online: https://iamstarved.com/vegan-sun-dried-tomato-tahini-pasta-recipe/