Name: Creamy Tahini Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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); ¼ cup tahini; 2 tablespoons lemon, (juice of one medium lemon); 1 zest lemon; 1 tablespoons olive oil; 1 to 2 tablespoons sweetener, (maple syrup, blue agave, or honey); water, (added gradually to reach the desired consistency); salt to taste

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Prep Time 10

Total Time 30

Servings 4 people

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Make tahini pasta in just 30 minutes. Tahini adds warmth and creaminess, while golden raisins add pops of sweetness.

Tahini pasta with golden raisins and zucchini in a large bowl garnished with parsley.

Tahini pasta is my go-to weeknight dinner. I love how easy it is to make, and the combination of tahini sauce and golden raisins! They complement each other without overpowering the dish.

I usually make it for dinner and eat it cold the next day. I always feel like I should warm it up, but then I start eating it, and I can’t stop. That is how good this recipe is!

I usually eat this when my husband is traveling. But when he and the kids are over, I pair this with my kale crunch salad (their favorite) and homemade yeast bread. If I want to add a spicy starter, I break out Turkish ezme and pita chips. Together, these make a wholesome family dinner filled with veggies!

Why You Will Love This Recipe

30-minute dinner filled with Mediterranean flavors.
You can easily swap zucchini for your favorite vegetable.
The raisins add a pop of sweetness.

Tahini Pasta Ingredients

Key Ingredient Notes

Leeks

I chose leeks because of how their mild flavor complements the tahini. Leeks are interchangeable with shallots or a simple white onion while keeping the dish’s overall flavor.

Pasta

The pasta choice is flexible; 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 add a touch of sweetness that balances the strong tahini flavor. Raisins complement the sauce. You can use regular raisins or chopped dried apricots.

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. Tahini is the distinctive flavor in Lebanese hummus and True Food’s harissa tahini sauce.

See the recipe card for a complete list of ingredients and measurements.

Creamy tahini pasta with zucchini raisins in a large skillet.

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 1 tablespoon olive oil over medium-low heat in a large skillet.
Add the zucchini and leeks and cook until lightly golden, about 5 to 7 minutes.
Add the garlic and sauté for 1 to 2 more minutes.

Leeks and zucchini sautéed in a skillet.

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.

Tahini pasta sauce mixed together in a small bowl.

Step Four: Combine Everything

Add the cooked pasta, golden raisins, and lemon tahini sauce to the skillet with the vegetables. Toss to coat.
Note that the sauce will become creamier as it rests.
If the sauce is too thick, add water one tablespoon at a time until it reaches your desired thickness.

Tahini sauce on top of pasta in a large skillet prior to being mixed together.

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.

Prepared tahini pasta in a large bowl, garnished and ready to be served.

My Favorite Tip

Add the water to the tahini sauce, one tablespoon at a time. After each tablespoon, mix thoroughly. The tahini will split, and you’ll need to bring it back together. 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.