Go Back
To create a luscious Creamy Tahini Pasta with Roasted Veggies, it's essential to start with the right ingredients. A well-balanced mix not only enhances the taste but also contributes to the overall nutritional profile of the dish. Here’s what you’ll need:

Creamy Tahini Pasta with Roasted Veggies

Discover the rich and creamy flavors of Creamy Tahini Pasta with Roasted Veggies, a delightful vegan meal that’s simple to make and bursting with nutrition. This dish features nutty tahini sauce enveloping perfectly cooked pasta, paired with sweet roasted vegetables for a comforting meal that satisfies. Perfect for weeknight dinners or entertaining guests, this versatile recipe allows you to customize it with your favorite seasonal veggies. Enjoy a wholesome dining experience filled with vibrant flavors!
Print Recipe Pin Recipe

Ingredients
  

12 oz pasta of your choice (spaghetti or penne work beautifully)

1 cup tahini

3 tablespoons soy sauce or tamari

2 tablespoons maple syrup

1 clove garlic, minced

1 tablespoon freshly squeezed lemon juice

½ teaspoon ground cumin

Salt and freshly ground black pepper, to taste

2 cups assorted vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped into bite-sized pieces

2 tablespoons olive oil

¼ cup vegetable broth (or reserved pasta cooking water)

Fresh parsley or cilantro, chopped, for garnish

Optional: red pepper flakes for an extra kick

Instructions
 

Preheat the Oven: Set your oven to preheat at 400°F (200°C).

    Prepare the Veggies: Wash and chop your assorted vegetables into bite-sized pieces. Spread them evenly on a large baking sheet and drizzle with olive oil. Sprinkle generously with salt and freshly ground black pepper, then toss the vegetables to ensure they are evenly coated with oil and seasoning.

      Roast the Veggies: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. Stir them halfway through the cooking time to promote even roasting, until they are tender and have developed a slight caramelization.

        Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.

          Make the Tahini Sauce: In a medium bowl, whisk together the tahini, soy sauce (or tamari), maple syrup, minced garlic, lemon juice, ground cumin, and a pinch of salt and pepper. If the mixture appears too thick, gradually add the reserved pasta cooking water or vegetable broth—whisking until the sauce reaches a creamy, pourable consistency.

            Combine: In a large mixing bowl, combine the drained pasta and tahini sauce. Toss vigorously to ensure the pasta is coated evenly with the sauce.

              Add Roasted Veggies: Gently fold in the roasted vegetables until they are well distributed throughout the pasta. If needed, add a bit more reserved pasta water or vegetable broth to loosen the mixture.

                Serve: Portion the creamy tahini pasta into individual bowls. Garnish each serving generously with chopped fresh parsley or cilantro. For those who crave heat, sprinkle red pepper flakes on top.

                  Enjoy Your Meal: Dig in and relish the delightful harmony of flavors and creamy textures in this nourishing dish!

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | Serves 4