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There are small noodles with green peas and roasted mushroom covered in a tahini pasta sauce in a bowl. There is another bowl with some of the tahini pasta on the side as well as a small bowl with sesame seeds, lemon wedges, a pink hand towel, 2 forks and a glass of water.

Tahini Pasta

5 from 1 vote
This incredibly rich and creamy tahini pasta recipe is SO easy to make and only calls for 5 simple basic ingredients. The oil-free sauce is done within minutes without requiring any cooking. Perfect for busy weeknight dinners!
Prep Time10 mins
Total Time10 mins
Servings 4


  • Blender, optional


To make the sauce

  • ½ cup tahini paste
  • ½ cup vegan plain milk
  • 1 clove of garlic
  • ½ tbsp nutritional yeast
  • 2-3 tbsp lemon juice
  • ½ tsp salt


  • In a blender, blend all the sauce ingredients until smooth.
  • Serve over warm pasta of your choice with veggies.



  • Using a blender creates a very smooth and almost whipped texture that's so pleasant. But, if you have a larger blender that cannot handle smaller volume like this sauce, then you can also simply combine the ingredients in a bowl (you will have to crush the garlic in this case) and whisk very well until super smooth. Or what I do often is double the recipe and keep the leftover sauce in the fridge for another meal later in the week.
  • Simple roasted mushroom (roast in a pan) with peas (frozen then thawed) pair so well with this sauce. You can also add steamed broccoli, carrot, cauliflower or caramelized onions with this meal.
  • Store any leftovers in the fridge for up to 5 days (store better when the sauce is apart from the noodles). To reheat, you might have to add a splash of vegan milk to loosen up the sauce, then reheat in the microwave.