Tahini Pasta with Zucchini and Leeks
Make creamy tahini pasta for dinner in only 30 minutes. The tahini gives this dish a warm flavor, and the lemon lightens the overall flavor. Zucchini and leeks add veggies and texture, and raisins add pops of sweetness.
Creamy tahini pasta is the ultimate creamy and comforting dish. This recipe comes together in 30 minutes and is made entirely with simple, wholesome ingredients you’ll feel good about eating.
Let’s talk about tahini, the star of this dish. A popular Middle Eastern seasoning, tahini has a bold, nutty flavor you might recognize from your hummus. Made from ground sesame seeds, it’s a nut-free spread with a texture similar to peanut butter.
Lemon soothes tahinis bold flavor. Together, they create a beautifully balanced sauce that’s bright, earthy, and downright irresistible. To complement these flavors, I’ve added zucchini and leeks for texture and complexity. Want to add even more veggies? Broccoli, mushrooms, or peas are fantastic options to toss into this dish. Want to add herbs? Try using my lemon herb tahini Cava copycat recipe that is filled with cilantro.
Creamy Tahini Pasta
EASE: Easy
CUISINE: Meditereian
COURSE: Main
TIME: 30 minutes
DIET: Vegan, dairy-free
Why You Will Love This Recipe
- 30-minute dinner filled with unique flavors.
- Zucchini is easily swappable with your favorite vegetable.
- You can add additional zucchini and reduce pasta to create a veggie-friendly meal.
- The raisins give this dish a pop of sweetness to balance out the sharp tahini flavor.
- Not a tahini fan? You can make this recipe with your favorite tahini substitute. Sunflower seed butter is my first recommendation!
Key Ingredient Notes
Leeks
I chose leeks because of how their mild flavor complements the tahini. Leeks are very interchangeable with shallots or a simple white onion while maintaining the overall flavor of this dish.
Pasta
The choice of pasta is flexible, and you can use your favorite shape! I went with fusilli, which has curves for the sauce to cling to and tiny ridges where the raisins can nestle in. Orecchiette will cradle the sauce and work great with this recipe.
Raisins
I added raisins to create a touch of sweetness to balance the strong tahini flavor. The mild flavor of raisins complements the sauce. You can use regular raisins or chopped dried apricots.
Sweetener
A touch of sweetness helps smooth the strong tahini flavor. I used blue agave for this recipe, but maple syrup, honey, or vegan apple honey are also great choices!
Tahini
Tahini is a sesame paste popular in Middle Eastern cooking. I like to think of it as a sesame-seed version of peanut butter. It is the distinctive flavor in Lebanese hummus and True Food’s harissa tahini sauce.
You can purchase tahini in most large grocery stores. Look for the Kosher section, where there will be a bottle. You can also purchase it at Middle Eastern grocery stores or online.
While storing tahini, the oil and paste will separate. Stir until everything’s combined. For this recipe, use the smooth portion on top rather than digging down to the thicker paste. This makes it easier to achieve a creamy sauce consistency without any lumps.
See the recipe card for a complete list of ingredients and measurements.
Step-by-Step Instructions
Step One: Cook the Pasta
- Make the pasta of your choice according to the package instructions.
- Reserve a cup of pasta water before draining.
Step Two: Sauté the Vegetables
- Heat one tablespoon of olive oil over low-medium heat in a large skillet.
- Add the zucchini and leeks, and cook until they are lightly golden, about 5–7 minutes.
- Add garlic and sauté for another 1–2 minutes.
Step Three: Mix the Sauce
- Whisk together tahini, lemon juice, lemon zest, olive oil, and sweetener (blue agave, maple syrup or honey.
- Add water slowly, one tablespoon, until the sauce is smooth and creamy.
Step Four: Combine Everything
- Add the cooked pasta, golden raisins, and lemon tahini sauce to the skillet with the vegetables. Toss to coat.
- If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired thickness.
The tahini sauce will become creamier as it rests. You can see this in my photographs. The pasta in the skillet does not look creamy, but on the plate, it is. These were all taken from the same cook.
Step Five: Serve
- Top with chopped parsley or mint.
- Place fresh lemon wedges on the side.
- I like to sprinkle golden raisins on top for visual appeal.
My Favorite Tip
- Add the water to the tahini sauce, one tablespoon at a time. After each tablespoon, mix and combine the ingredients thoroughly. The tahini will split, and you want to bring it back. After the first tablespoon, incorporation is faster.
Diet Modifications
- Gluten-free: Use gluten-free pasta instead of a traditional flour one.
- Whole food plant-based (WFPB): Use whole wheat or bean pasta instead of flour pasta. Sauté the vegetables in vegetable broth instead of oil. When making the sauce, replace the two tablespoons of oil with one tablespoon of fresh lemon juice and one tablespoon of water.
Personalize This Recipe
- If you like tahini but find the flavor overwhelming, replace the water with fresh lemon juice in one-tablespoon increments until you find the flavor you prefer.
- Make this a vegetable melody recipe by adding yellow squash, broccoli, and mushrooms.
- Bring the sunny Mediterranean flavors to this dish by adding sun-dried tomatoes and artichokes and removing the raisins.
Perfect Pairings
How to Store and Reheat
- Store in the refrigerator in an airtight container for up to five days.
- I prefer tahini pasta straight from the fridge. The coolness brings out the flavor. If you prefer it to be warm, add a small amount of water, mix it with the pasta, and microwave for up to 60 seconds. The pasta should be served warm and not hot.
If you tried this recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Tahini Pasta
Equipment
- 1 Skillet
- 1 Colander
- 1 small mixing bowl
- 1 fork or small whip
Ingredients
Ingredients:
- 8 oz pasta of your choice – weight is based on dry pasta
- 1 medium zucchini – sliced into thin rounds
- 1 leek – thinly sliced, white and light green parts only
- 2 cloves garlic – minced
- ¼ cup golden raisins
- salt and pepper to taste
- 1 chopped mint, parsley and lemon wedges – optional garnish
Lemon Tahini Sauce:
- ¼ cup tahini
- 2 tablespoons lemon – juice of one medium lemon
- 1 zest lemon
- 1 tablespoons olive oil
- 1-2 tablespoons sweetner – maple syrup, blue agave, or honey
- water – added gradually to reach desired consistency
- salt to taste
Instructions
Cook the Pasta
- Make the pasta of your choice according to the package instructions. Reserve a cup of pasta water before draining.
Sauté the Vegetables
- Heat one tablespoon of olive oil over low-medium heat in a large skillet. Add the zucchini and leeks and cook until they’re softened and lightly golden, about 5-7 minutes. Add the garlic and saute for another 1-2 minutes. Season with a pinch of salt while cooking.
Mix the Sauce
- Whisk together tahini, lemon juice, lemon zest, olive oil, and sweetener (blue agave, maple syrup or honey. Add water slowly, 1 tablespoon, until the sauce is smooth and creamy.
Combine Everything
- Add the cooked pasta, golden raisins, and lemon tahini sauce to the skillet with the vegetables. Toss to coat. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired thickness. Note that the sauce will become creamier as it rests. You can see this in my photographs. The pasta in the skillet does not look creamy, but on the plate, it is. These were all taken from the same cook.
Serve
- Top with chopped parsley or mint. Place lemon wedges on the side. You can sprinkle additional raisins for visual appeal.
Notes
- Add kale, spinach, or yellow squash to increase the vegetables in this recipe.
-
- Gluten-free: Use gluten-free pasta instead of a traditional flour one.
-
- Whole food plant-based (WFPB): Use whole wheat or bean pasta instead of flour pasta. Sauté the vegetables in vegetable broth instead of oil. When making the sauce, replace the two tablespoons of oil with one tablespoon of fresh lemon juice and one tablespoon of water.
-
- Store in the refrigerator in an airtight container for up to five days.
-
- I prefer tahini pasta straight from the fridge. The coolness brings out the flavor. If you prefer it to be warm, add a small amount of water, mix it with the pasta, and microwave for up to 60 seconds. The pasta should be served warm and not hot.
