Creamy Tahini Pasta

This creamy tahini pasta is nutty, earthy, and genuinely slurpable. It's the recipe I come back to because the sauce turns silky and luscious when you loosen the tahini with a splash of hot pasta water, then build in flavor with garlic, lemon, and a pinch of salt. Jammy burst cherry tomatoes add that sweet acidity and texture that keeps the tahini tasting rich (not heavy). Quick, naturally vegan, protein-rich, and easy to customize.

Use a ridged short pasta so the sauce grabs every nook and cranny. Finish with parsley and red pepper flakes, and serve with cucumber salad or fennel salad for an easy weeknight meal.

Jump to:

• ⭐️ Why This Tahini Pasta is the Best
• 🍅 Ingredient Notes
• 📝 Pasta Variations & Substitutions
• 🔪 How to Make Creamy Tahini Pasta
• 👩🏼‍🍳 Storage & Make-Ahead
• 👩🏼‍🍳 Troubleshooting (Silky Tahini Sauce Every Time)
• 🔪 Bonus Use
• 💬 Frequently Asked Questions
• 🍝 More Pasta Recipes
• Creamy Tahini Pasta Recipe

⭐️ Why This Tahini Pasta is the Best

• Jammy, burst tomatoes add built-in sweetness/acidity so the tahini tastes balanced, not bitter.
• Silky, reliable sauce: hot pasta water emulsifies the tahini & lemon into a creamy tahini pasta sauce every time.
• No dairy, no cashews: just tahini & pasta water for that "creamy" feel.
• Best pasta shape tested: rotini/rigatoni/fusilli = maximum sauce cling.
• Meal-prep friendly: leftovers reheat creamy with a splash of water.

🍅 Ingredient Notes

• Cherry tomatoes - provide sweet and slightly acidic juiciness as well as texture.
• Garlic - I recommend using fresh garlic for optimal flavor.
• Rotini, rigatoni, or fusilli pasta - I recommend using one of these short pastas in order to catch the thick sauce and let it get into all of the nooks and crannies.
• Tahini - This protein-rich paste made from ground sesame seeds provides nutty flavor and thick creaminess. You can usually find this seed butter next to peanut butter on grocery store shelves.
• Juice and zest of one lemon - Using fresh lemon juice (and zest) will make a difference in adding fresh citrus flavor.
• Fresh parsley - Adds bright herby notes that complement the tomatoes and tahini.

📝 Pasta Variations & Substitutions

• Alternative to tahini: You can substitute any nut butter for the tahini. Almond butter, peanut butter, or cashew butter would all work great.
• Vegetables. Change it up by adding your favorite vegetables, like asparagus, broccoli, or eggplant.
• Herbs. Substitute your favorite seasonal herbs, like rosemary, basil, thyme, or sage.
• Gluten-free version: Substitute gluten-free pasta for a gluten-free meal.
• Protein: Although tahini is protein-rich, you can add more protein, like chickpeas or tofu.
• Spicy. Add an extra pinch of red pepper flakes for extra heat.

🔪 How to Make Creamy Tahini Pasta

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add cherry tomatoes and cook for 10 to 12 minutes, until tomatoes have burst, shrunk down a bit, and start to look jammy. Add minced garlic and ½ teaspoon of salt, and cook for an additional minute.

Meanwhile, cook pasta according to package instructions in a large pot of salted boiling water until al dente. Before draining, remove 1 cup of pasta water from the pot and set aside.

In a medium bowl, whisk remaining 1 tablespoon of olive oil, tahini, lemon juice, lemon zest, black pepper, and the remaining ½ teaspoon of salt. Slowly stream in the reserved cup of pasta water and whisk until smooth.

Add cooked pasta and tahini pasta sauce to pan with cherry tomatoes. Use a wooden spoon or large spatula to toss and combine over medium-low heat, until sauce thickens and clings to the noodles, about 2-4 minutes. Serve garnished with fresh parsley and red pepper flakes (if using). Season to taste with additional salt if necessary.

👩🏼‍🍳 Storage & Make-Ahead

• Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
• Freezer: I don't recommend freezing the cooked pasta, but you can freeze the tahini pasta sauce; store it in the freezer for up to 3 months (in a freezer-safe container).
• Reheat: Warm in a skillet with a splash of water (or reserved pasta water) over medium-low heat until creamy.

👩🏼‍🍳 Troubleshooting (Silky Tahini Sauce Every Time)

• My sauce is thin: That's normal at first - tahini sauce thickens as it cools.
• My sauce is thick/clumpy: Tahini can seize depending on brand (and the bottom of the jar is extra thick). Loosen your sauce with hot pasta water 1-2 tablespoons at a time while tossing.
• My pasta tastes bland: Salt really makes a difference here! Season to taste with salt, pepper, lemon, and parsley.
• I forgot to save my pasta water: No problem, you can just use hot water. It won't be quite as thick and velvety, but it will loosen the sauce.

🔪 Bonus Use

• Double the sauce. Make a double batch and use it on roasted carrots, falafel, or drizzle it over a grain bowl or salad.

💬 Frequently Asked Questions

🍝 More Pasta Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.

Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!