Balanced & vegan-friendly, this Creamy Tahini Pasta Sauce uses herbs and garlic to achieve the same flavor and consistency as the restaurant versions, all in less than half an hour. This pasta with tahini sauce is free from lemon, sugar, and nuts, and tastes as great on sweet potato noodles or zoodles as it would on chickpea macaroni.
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About this recipe
Low Histamine Sauce: with a seed butter at the base, this is a great vegan-friendly option for root veggies, salads, or even your favorite type of meat. Much like the other low histamine sauces on the site, the sauce for this creamy vegan tahini pasta dish is versatile enough to be used as a dip, dressing, or smear for your favorite bread.
Anti-inflammatory Recipe: between the coriander, fenugreek, fresh herbs, and the raw garlic, this sauce is packed with strongly antihistamine foods. This means that they contain plant chemicals which inherently help your body calm histamine production.
Easy & Protein-Rich: more vegan-friendly recipes is probably the number one request in my inbox. This pasta with creamy tahini sauce is both my answer to that request and a response to my current diet, which is low histamine, as well as free from grains & legumes. This sauce has been able to fulfill my craving for dairy & noodles, without breaking my diet and bothering my stomach!
Ingredients
Tahini: another word for hulled, toasted, and ground sesame seeds, tahini has long been used in Mediterranean cuisine to make sauces and even desserts. However in recent years it's become popular as an alternative to peanut butter and a binder for on-the-go snacks. In this tahini pasta recipe it functions to both add a creaminess and a heft to the sauce, so it stays dairy-free and without thickeners.
Raw Garlic: this adds a bite of umami and sharp, almost sourness to the creamy tahini pasta sauce, as well as strongly antibacterial properties.
Sweet Basil: easily found at most local markets, especially in the summer, this mild herb offers a flavorful background note that brightens up this creamy vegan tahini pasta dish. If you use more than half basil in their blend, however, it will start tasting more like a pesto.
Amchur & Sumac: these two fruit-derives spices add their own unique sour notes to the dish, taking place of the tang normally added by lemon juice.
Fenugreek & Coriander Seed: adding to the overall balance of the sauce's flavor, these two common spices add a mildly oniony, limey, and floral tone.
Pumpkin Seeds: or pili nuts are optional in this recipe, used to top the tahini pasta and add a bit of texture to break up the smooth herb tahini sauce.
Spaghetti: you can use any type of pasta that you tolerate, but I like sweet potato noodles for a grain- and legume-free option, though lentil pasta will always be close to my heart. No matter what type you opt for, when you pair the pasta with creamy vegan tahini sauce, it will brighten up and add a lot more complexity to the noodles.
How to make creamy tahini pasta sauce: step-by-step instructions
Step 1. Blend the oil, tahini, and garlic together on high for 30 seconds, until fluffy.
Step 2. Add the water, herbs, sumac, amchur, coriander, fenugreek, and salt, and blend together until well-combined and fluffy, about 1 minute.
Step 3. The mixture should be well-whipped after a full minute, so taste it and add up to 1 Tablespoon of maple syrup & extra salt (if the tahini sauce is too bitter).
Recipe notes & tips
Whipping the Sauce: it's important to whip the tahini sauce during both stages of preparation, because otherwise it may not blend all the ingredients in or spread across the noodles as well. If you still find the sauce too thick to spread when you're adding it to the pasta, add another tablespoon of pasta water to the processor with the remaining sauce, and blend until re-whipped.
The Herbs: for those using supermarket herbs, make sure they're organic and consider buying an herb blend which has all the herbs you'd like in a bundle, to save a bit of money. You can't really replace any of the herbs with dried versions, as they'll have a different and much more concentrated flavors, so consider grabbing some from the grocer's next time you're there.
Freezing Tahini Pasta: you can freeze the pasta with vegan tahini sauce already on it for up to 6 months, or just the sauce in an air-tight container for up to one year.
What to serve with tahini pasta
- half a pound of crispy baked asparagus
- stir-fried garlic-ginger kale
- garlic brussels sprouts made in the toaster oven
- mashed sweet potatoes with mustard toum
- your favorite cut of chicken
- crispy air fryer broccolini
Homemade Tahini Pasta Sauce Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
📖 Recipe
Tahini Pasta Sauce (No Lemon Juice)
Ingredients
- 7 Tablespoons Tahini
- 2 cloves raw garlic
- 1 Tablespoon oil of choice
- 4 Tablespoons water pasta water, if possible
- 2 Tablespoons chopped fresh basil
- 1 Tablespoon chopped fresh herbs I like equal parts rosemary, oregano, and thyme
- ½ teaspoon amchur
- ½ teaspoon ground sumac
- ¼ teaspoon ground fenugreek
- ¼ teaspoon ground coriander seed
- ¼ teaspoon salt more to taste
- 2 Tablespoons chopped pumpkin seeds or pili nuts optional, to top
- 1 Tablespoon maple syrup optional
- 8 oz. spaghetti dry weight
Instructions
- Blend the oil, tahini, and garlic together on high for 30 seconds, until fluffy.
- Add the water, herbs, sumac, amchur, coriander, fenugreek, and salt, and blend together until well-combined and fluffy, about 1 minute.
- The mixture should be well-whipped after a full minute, so taste it and add up to 1 Tablespoon of maple syrup & extra salt (if the tahini sauce is too bitter).
Notes
The Herbs: for those using supermarket herbs, make sure they're organic and consider buying an herb blend which has all the herbs you'd like in a bundle, to save a bit of money. You can't really replace any of the herbs with dried versions, as they'll have a different and much more concentrated flavors, so consider grabbing some from the grocer's next time you're there.
Freezing Tahini Pasta: you can freeze the pasta with vegan tahini sauce already on it for up to 6 months, or just the sauce in an air-tight container for up to one year.
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