Vegan Spicy Tahini Pasta Primavera Recipe

Vegan Spicy Tahini Pasta Primavera Recipe by Kristin Omdahl

Many years ago I first had a tahini pasta dish when traveling off-grid out west in Arizona. It was simply a sauce of tahini with lemon and green onions. I have used this for the foundation of other, more elaborate dishes because it is a delicious and healthy alternative to a dairy cream sauce. You can add any frozen veggies or leftover veggies you have on hand, to customize this dish. Great way to re-invent leftovers, too! One cup each of 3 different veggies really rounds out this recipe and gives it lots of depth of flavors and colors.

  • What you will need:
    1 lb pasta, cooked al dente with 1 cup of reserved pasta water
  • 6 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed, chopped
  • 4 green onions, chopped
  • 1 TBSP olive oil
  • 1/4 cup tahini paste
  • 1/4 cup nutritional yeast
  • juice of 2 limes
  • 1 tsp sumac
  • 1 tsp Aleppo pepper
  • 3 cups of cooked veggies (leftovers or frozen work fine)

*I used 1 cup frozen peas, 1 cup leftover sautéed mushrooms and 1 cup frozen chopped spinach.

What to do:

  1. Boil pasta according to package directions, reserving 1 cup of pasta water before draining pasta.
  2. Saute garlic, onion and jalapeno pepper in olive oil until softened.
  3. Add sautéed veggies to food processor.
  4. Add tahini, lime juice, nutritional yeast, pasta water and all spices to food processor.
  5. Pulse until smooth.
  6. Pour sauce back into pasta pot.
  7. Add pasta back to pot.
  8. Toss sauce and pasta together to combine. Add additional water if sauce is too thick.
  9. Add 3 cups of cooked veggies (I used peas, spinach and mushrooms). Toss to combine.
  10. Enjoy!

This recipe yields 7 servings.

Browse more of Kristin Omdahl’s recipes HERE



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