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Vegan Creamy Tahini Vegetable Pasta

A flavourful, comforting pasta dish that's easy to make for a quick vegan weeknight dinner.
Prep Time 15 mins
Course Main Course
Servings 3


Tahini Sauce

  • ¼ Cup Tahini Paste
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. Apple Cider Vinegar
  • 1 Tsp. Grainy Mustard
  • 2 Tsp. Maple Syrup
  • Cup Water
  • Salt and Pepper

Main Ingredients

  • 1 Tbsp. Olive Oil
  • Cooked pasta whole grain
  • 1 Courgette (zuchinni) sliced thinly
  • 1 Bell Pepper chopped roughly
  • 3 Mushrooms sliced thinly
  • 1 Handful Kale or Spinach leaves fresh or frozen
  • Salt and Pepper to taste
  • Hummus for topping


  • Prepare your pasta sauce. Add all the ingredients to a NutriBullet or blender and mix until smooth and creamy.
    Vegan Creamy Tahini Vegetable Pasta
  • In a frying pan or griddle pan, heat the olive oil. Add in your prepared vegetables and cook on medium heat until semi-firm. Add in your chopped kale and cook a further 2-3 minutes. Season to taste with salt and pepper, or chili/garlic if desired.
    Vegan Creamy Tahini Vegetable Pasta
  • Meanwile, boil your water and cook your pasta (sauce quantity serves 3). Goes well with penne, spaghetti, or fusilli.
  • Once the pasta is cooked and drained, return it to the saucepan and pour in the tahini sauce. Add in the cooked vegetables and mix to heat.
    Vegan Creamy Tahini Vegetable Pasta
  • For serving, top with hummus, pumpkin seeds, or fresh parsley.
Keyword Creamy, Pasta, Tahini, Vegan, Vegetable