Tahini Sun-Dried Tomato Pasta

This pasta is a simple recipe that’s ready in only 20 minutes. It’s rich, creamy, delicious and even vegan, but we won’t talk about that part too loudly around your friends and family if you don’t want us to. Top it off with fresh basil, and you’ve got yourself self a crowd-pleaser that is totally doable on a busy weekday night.

We get asked all the time to bring more simple recipes that can be done on those busy nights but still bring the flavor; this recipe is just that. This pasta is made with a tahini base, which if you aren’t familiar, is sesame paste. Tahini is a healthy fat that’s slightly nutty and results in a rich creamy sauce all while being nut-free. Combine that with classic ingredients such as sun-dried tomatoes and lemon juice, and you’re 20 minutes away from a great dinner.


  • 12 oz pasta of choice - we used gluten free
  • ⅔ Cup tahini - we highly recommend Soom Foods or the 365 brand from Whole Foods
  • 1 Cup sundried tomatoes packed in oil, not dried
  • 2 Tbsp oil from the jar of sun-dried tomatoes
  • 1½ - 2½ Cup vegetable broth
  • 6 cloves garlic
  • 1 large yellow onion, roughly chopped
  • 1 - 2 Tbsp lemon juice, about 1 lemon
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • black pepper to taste
  • Optional: 2 Tbsp nutritional yeast


  1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. When the pasta is done cooking, leave it in the colander in the sink. We'll use the empty pot in a second.
  2. Saute onion in oil for about 5 minutes then add in the garlic and continue to saute for about 2 - 3 more minutes.
  3. Add the onion/garlic mixture to a blender with all remaining ingredients and blend until smooth. Start with 1½ cup of broth and add more as needed to reach your desired consistency; it will depend on the brand of tahini you use. It will also thicken when it heats up with the pasta, so keep that mind. You don't want it to start off too thick.
  4. Taste and adjust flavors as desired. We usually add more salt and black pepper. Combine the sauce with the cooked pasta in your empty pot. You might have a bit of leftover sauce depending on how saucy you like it, so it's perfect if you want to add any chicken or vegetables or just save the extra sauce to use as a dip!
  5. Stir to combine and let simmer for a few minutes to allow the flavors to blend.
  6. Garnish with fresh basil, red pepper flakes and nutrional yeast. Serve hot!