This Vegan Sun-Dried Tomato Tahini Pasta is a creamy nut-free recipe that you have to try! It’s full of tomatoey flavors, protein-packed from lentil pasta, and super creamy thanks to the tahini based pasta sauce. Enjoy this healthy vegan pasta recipe as a delicious weeknight meal that is also meal prep friendly!
If you’re a tahini fan like myself, you’re going to love this Vegan Sun-Dried Tomato Tahini Pasta recipe!
Typically vegan pasta sauce recipes contain cashews, because of the creamy consistency. However, thanks to the tahini, this pasta dish is completely nut-free, but still embodies the beloved rich flavors found in the typical nut-based sauces.
Since tahini is pretty much the star of this recipe, you want to make sure that the quality is top-notch. Thus, I always get organic raw tahini in a glass jar! Oh & if you’re unfamiliar with tahini, it’s a Middle-Eastern condiment made from sesame seeds!
Regardless if you’re a tahini newbie or not, this healthy vegan pasta recipe will be a weeknight hit!
Why You’ll Love This Healthy Vegan Pasta Recipe
- Quick & Easy: While it tastes like a gourmet meal, it only takes 15 minutes or less to make!
- Balanced Meal: With the protein & carbs from the lentil pasta, the healthy fats from the tahini, as well as the veggies, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Vegan Sun-Dried Tomato Tahini Pasta recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Sun-Dried Tomatoes: Bee sure that they’re oil packed!
- Organic Raw Tahini: The star! Be sure to use organic raw tahini in a glass jar!
- Organic Herbs + Condiments: Fresh basil, fresh lemon juice, nutritional yeast, red chili flakes, sea salt, and black pepper.
- Organic Penne Pasta: Essential! I love using pasta noodles that are made with one ingredient – red lentil flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & return back to the pot.
- Sun-Dried Tomato Tahini Pasta Sauce. In a high-speed blender, add all of the sauce ingredients. Blend until smooth and creamy. If needed, add a tad more water to create desired consistency.
- Combine. Pour the tahini sauce over the cooked pasta. Coat until well combined.
- Serve. Divide between serving bowls. Garnish with fresh basil and red chili flakes, if desired. Enjoy!
Tips for Making this Vegan Pasta Recipe Perfectly
- Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta noodles that are made with one ingredient – red lentil flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!
- Organic Raw Tahini: Be sure to use organic raw tahini in a glass jar!
Storing & Reheating
As mentioned above, this creamy nut-free pasta recipe is perfect for leftovers & meal prep! Just be sure to let the vegan pasta cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.
Reheating. To reheat, transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm.
More Healthy Vegan Pasta Recipes You’ll Love
- Vegan Lemon Asparagus Pasta
- Vegan Spinach Artichoke and Sun-Dried Tomato Pasta
- Vegan Mushroom Stroganoff
- Vegan One Pot Pasta
- Vegan Baked Cream Cheese Pasta
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Sun-Dried Tomato Tahini Pasta
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Sun-Dried Tomato Tahini Pasta is a creamy nut-free recipe that you have to try! It’s full of tomatoey flavors, protein-packed from lentil pasta, and super creamy thanks to the tahini based pasta sauce. Enjoy this healthy vegan pasta recipe as a delicious weeknight meal that is also meal prep friendly!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. red lentil penne pasta
SUN-DRIED TOMATO TAHINI PASTA SAUCE
- ½ cup filtered water
- ½ cup sun-dried tomatoes
- ¼ cup raw tahini
- 2 garlic cloves
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- ½ tsp red chili flakes
- Sea salt & black pepper, to taste
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & return back to the pot.
- Sun-Dried Tomato Tahini Pasta Sauce. In a high-speed blender, add all of the sauce ingredients. Blend until smooth and creamy. If needed, add a tad more water to create desired consistency.
- Combine. Pour the tahini sauce over the cooked pasta. Coat until well combined.
- Serve. Divide between serving bowls. Garnish with fresh basil and red chili flakes, if desired. Enjoy!
Notes
Organic Noodles: Penne noodles can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta noodles that are made with one ingredient – red lentil flour. They taste just like the real deal and it’s high in protein. My favorite brands are Tolerant and Chickapea!
Organic Raw Tahini: Be sure to use organic raw tahini in a glass jar!
Storing & Reheating: Transfer to an air-tight glass container & refrigerate for up to 4 days. To reheat, transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra filtered water as needed until warm
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