#AD Creamy and comforting Tahini Pasta bowl. Gluten-free, vegan, and only requires 10 ingredients. Made with Big Green Organic Food gluten-free noodles, tossed in a lemon garlicky tahini sauce, and topped with fresh basil. This is a quick and easy meal made in 30 minutes or less.
One of the main ingredients in this recipe is tahini. Although, this ingredient is common all over the world, it wasn’t until a couple of years ago that I started buying it as one of my pantry staples.
You might ask, what is tahini?
Tahini is toasted sesame seeds ground up into a paste. The tahini paste texture is similar to nut butters like peanut and almond butter. However, it does not taste as sweet like most nut butters, but more of a nutty and savory flavor. I love to use tahini in a lot of my dressings and hummus just to name a few.
Tahini also has a lot of health benefits including plant-protein, fiber, and vitamins. When shopping for my tahini I try to buy organic tahini without any type of additives. You can find tahini at most of your local grocery stores near the nut butters.
TIPS WHEN MAKING THIS NOODLE BOWL
- Have all your ingredients prepped. This recipe is super quick to make so having your ingredients out and ready will make the cooking process quick, easy, and simple for you. This also includes boiling water and cooking your noodles.
- In a small bowl combine all of the tahini sauce ingredients together. When you first add the water to the tahini it will look super runny. But once you whisk it for about a minute, the sauce will thicken up.
- Heat a large pot on medium heat. Add your chopped onion, olive oil, and ½ teaspoon of salt to the pan. If you are oil free substitute the oil with water.
- Cook your onions for 3-4 minutes or until they start to get soft. Then add your minced garlic and cook for an additional 2 minutes, stirring occasionally. If you do not have fresh garlic you can substitute it for 1 Tbsp of garlic powder.
- Add your cooked capellini millet pasta to the pan. Your noodles might stick together in the boiling process. If that is the case, using your hands or a fork to gently separate them before adding them to the pan with onions and garlic.
- Pour half of the tahini sauce with noodles. Toss together and immediately take off the heat. Be very careful not to leave your pan on the heat. The sauce will get really thicken and burn.
- Use the rest of the sauce to drizzle on your pasta before eating!
I really wanted to make sure this entire dish was gluten-free. So for this dish I used Big Green Organic Foods Capellini Millet Pasta. I honestly can’t even tell that the pasta is gluten-free, it’s that good! If you are not able to use Capellini Millet Pasta you can use any other type of pasta. You can also find this Big Green Organic Food gluten-free pasta at Heinen’s market located in Ohio. Heinen’s Markets has a total of 23 locations!
Here are some other great pasta subsitions.
You will notice that the noodles will soak the sauce right up. I LOVE to add a lot of sauce to my noodles. So, if you are like me I would recommend only pouring half of the sauce with the noodles instead of all of it at once. Then save the additional sauce to drizzle on top of your noodle bowl right before you eat them.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry or refrigerator.
White Onion – Yellow or Red Onion
Minced Garlic- 1 Tbsp Garlic Powder
Olive Oil- Filtered Water
Capellini Millet Pasta- Angel Hair Pasta
Fresh Basil – Fresh Parsley
Want to add Garnishes?
Below are some of my favorite garnished to add to this noodle bowl.
Black Sesame Seeds
White Sesame Seeds
Crushed Red Peppers
This recipe follows the lectin-free diet from the guidelines in Dr. Gundry’s Cookbook. However, if you do not you can also add additional ingredients to your pasta bowl. I recommend adding nutritional yeast to the tahini sauce or sprinkle some vegan mozzarella cheese on top of the pasta!
This bowl of Tahini Pasta is:
Quick & Easy
Packed with Flavor
When you make these Creamy Tahini Pasta I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Creamy Tahini Pasta
Creamy and comforting Tahini Pasta bowl. Gluten-free, vegan, and only requires 10 ingredients.
- ½ cup sesame tahini
- ½ cup filtered water
- ½ tsp salt
- ½ tsp pepper
- 1 medium lemon, seeded and juiced
- 1 tsp olive oil
- 1 medium onion, chopped into small pieces
- 5 cloves of garlic, minced
- 8.8 ounces of Big Green Organic Food Capellini Millet Pasta, cooked according to the back of the package.
- 1-2 Tbsp fresh basil, chopped
- In a medium bowl combine all of the tahini sauce ingredients together and whisk.
- Heat a large pan over medium heat. Once hot, add the oil and chopped onion. Saute for 3-4 minutes, or until the onion starts to get soft, stirring frequently.
- Add the minced garlic to the pan and cook for 2 minutes. Take the pan off the heat.
- Combine the cooked noodles and half of the tahini sauce to the pan and mix. Taste pasta and add additional seasoning (salt or pepper) if needed.
- Divide pasta into bowls. Drizzle the additional tahini sauce on top of the pasta. Garnish with fresh basil and eat!
- Leftovers will last 1 day in the fridge. Garnish your noodles after you reheat them, not before.
- You will notice that the noodles will soak up the sauce immediately. If you like your dish to be extra saucy, double the sauce.
- Add any type of the vegetables to this noodle bowl. If you do not follow a lectin-free diet I recommend adding nutritional yeast or cheese to the top of your pasta.
- For a spicy noodle dish add 1 teaspoon of sriracha or crushed red pepper to the sauce.