This creamy lemon tahini pasta has become a staple in my kitchen for its simplicity and bold flavor. The sauce comes together in minutes, making it perfect for busy weeknights or when I want something satisfying without a lot of fuss.

What I love most is the balance of nutty tahini and bright lemon, which creates a silky, luscious coating for the pasta. The aroma is fresh and inviting, and the texture is both creamy and light. I often serve it warm as a main dish, but it also works well chilled for a quick lunch the next day.

It’s a flexible recipe that welcomes add-ins like roasted vegetables or chickpeas. The leftovers are just as good, and the flavors meld even more after a day in the fridge. This dish is a go-to for me whenever I crave comfort with a twist.

Quick Facts

Why You’ll Love It

If you’re looking for a pasta dish that’s creamy, tangy, and satisfying without any dairy, this recipe delivers. The sauce is rich but not heavy, and the lemon keeps everything tasting fresh. It’s quick to prepare and easy to customize for whatever you have on hand.

• Ready in under 30 minutes
• Naturally vegan and dairy-free
• Bright, zesty flavor with a creamy texture
• Minimal ingredients, pantry-friendly
• Great hot or cold
• Easy to add proteins or veggies

Ingredients

This recipe uses basic pantry staples, with tahini and lemon as the stars. You’ll need a good-quality tahini for the best flavor, plus fresh lemon juice and zest. The rest is simple: pasta, garlic, olive oil, and a bit of seasoning. Feel free to add greens or herbs if you have them.

• 12 oz (340 g) dried pasta (spaghetti, linguine, or short pasta)
• 1/3 cup tahini (well-stirred)
• 1 large lemon (zest and 3 tbsp juice)
• 2 cloves garlic, finely minced
• 2 tbsp extra-virgin olive oil
• 1/2 cup hot pasta cooking water (plus more as needed)
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)
• 2 tbsp chopped fresh parsley or basil (optional, for garnish)

Step-by-Step Instructions

The method is straightforward: cook the pasta, whisk together the sauce, and toss everything together with a splash of pasta water. The key is to combine the tahini and lemon before adding water, which keeps the sauce smooth. Adjust the consistency as needed, and finish with herbs or a drizzle of olive oil.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
2. While the pasta cooks, zest and juice the lemon. Set aside.
3. In a large mixing bowl, whisk together tahini, lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper until smooth and thick.
4. When the pasta is almost done, scoop out at least 1 cup of the hot pasta water.
5. Drain the pasta and immediately add it to the bowl with the tahini sauce.
6. Add 1/2 cup hot pasta water and toss vigorously, adding more water as needed until the sauce is creamy and coats the pasta.
7. Taste and adjust seasoning, adding more salt, lemon juice, or pepper as needed.
8. Serve immediately, topped with parsley, basil, and a pinch of red pepper flakes if desired.

Chef Tips

A few practical tips will help you get the most out of this recipe. The sauce can thicken quickly, so use enough pasta water to keep it creamy. Fresh lemon makes a big difference, and don’t be shy with the seasoning.

• Use fresh lemon juice for the brightest flavor.
• Reserve extra pasta water to adjust the sauce as needed.
• Whisk tahini and lemon before adding water to prevent clumping.
• Add greens like spinach or arugula for extra color and nutrients.
• Finish with a drizzle of olive oil for added richness.
• Taste and adjust salt and lemon to your liking.

Substitutions

This recipe is forgiving and adapts well to what you have. If you’re out of tahini, other nut or seed butters can work. The pasta shape is flexible, and you can swap in gluten-free options if needed.

• Use almond or cashew butter instead of tahini (flavor will change).
• Swap spaghetti for any short pasta or gluten-free pasta.
• Add a spoonful of miso for extra umami.
• Replace olive oil with avocado oil or omit for a lighter version.
• Use bottled lemon juice in a pinch, but fresh is best.
• Top with toasted seeds or nuts for crunch.

Storage & Reheating

Leftovers keep well and make a great lunch. The sauce may thicken in the fridge, but it loosens up with a splash of water or lemon juice. Store in an airtight container and reheat gently.

• Store leftovers in an airtight container for up to 3 days.
• To reheat, add a splash of water and warm gently on the stove or in the microwave.
• Enjoy cold as a pasta salad if preferred.
• Add a squeeze of lemon to refresh flavor after storing.
• Avoid freezing, as the sauce may separate.

Perfect Pairings

This pasta pairs well with simple sides and crisp wines. I like to serve it with a green salad or roasted vegetables for a balanced meal. For drinks, a dry white wine or sparkling water with lemon is perfect.

• Crisp green salad with cucumber and dill
• Oven-roasted broccoli or asparagus
• Chilled Sauvignon Blanc or Pinot Grigio
• Grilled chicken or chickpeas for extra protein

FAQs

Here are answers to some common questions about creamy lemon tahini pasta. These tips should help you get the best results and adapt the recipe to your needs.

Nutritional Note

Nutrition will vary based on pasta type and add-ins. This dish is moderate in calories and provides healthy fats from tahini and olive oil.