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Tomato Tahini Pasta Feature

15-Minute Tomato Tahini Pasta (Vegan + Gluten-Free)

The Pesky Vegan
This creamy tomato tahini pasta is an easy vegan dinner recipe that can be ready in just under 15 minutes. Perfect for a busy weeknight or quick lunch, simply use a GF pasta to make it gluten-free.
4.86 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course, Pasta
Cuisine Gluten-free, Vegan
Servings 2
Calories 660 kcal


  • 7-9 oz (200-250 g) dried pasta of your choice (gluten-free if necessary)
  • 1 tablespoon olive oil
  • 1 red onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 1x 14 oz (400 g) tin plum tomatoes
  • teaspoons dried oregano or mixed herbs
  • 3 tablespoons light tahini
  • 2 tablespoons nutritional yeast (plus more to taste)
  • Small handful fresh basil, roughly chopped (leaves and stems, save some for garnish)
  • Salt and pepper, to taste


  • Once you've prepared the ingredients, get your pasta cooking in some salted boiling water (follow package instructions). It usually takes around 10-12 minutes, which should give you time to cook the sauce.
  • Heat the olive oil in a large pan and add the sliced onion. Fry gently on a medium heat for 3 minutes, stirring regularly.
  • Once the onion has started to soften, add the garlic and cook for another 2 minutes.
  • After a couple of minutes, add in the tinned tomatoes, dried herbs, and a pinch each of salt and pepper. Break the tomatoes apart thoroughly using a wooden spoon, then reduce the heat and simmer uncovered for 5 minutes, stirring occasionally.
  • After 5 minutes, stir in the tahini and nutritional yeast. The sauce will probably be quite thick, in which case you can add some of the pasta cooking water to the pan (the starchy water helps to thin out the sauce while still keeping it thick). Cook for another 2 minutes, adding more pasta water as necessary.
  • Roughly chop most of the basil and add this to the pan. Stir well, adding more salt, pepper, and nutritional yeast to taste.
  • Once the pasta is cooked, drain it and add to the pan with the sauce. Don't worry about draining it too thoroughly – that starchy water is your friend. Stir well to coat the pasta and then serve with fresh basil and cashew parmesan.


Other additions: This dish would be great with other ingredients such as sliced mushrooms (in with the onions) or spinach or frozen peas (added to the pasta pot for the last couple of minutes). 
Tinned tomatoes: Any tinned tomatoes will do, but if you want the best results I'd go for a higher-end tin of plum tomatoes. 
Fresh tomatoes: Feel free to replace the tinned tomatoes with an equivalent amount of fresh tomatoes (around 5-6 medium). These may take a little longer to break down and form a sauce, and you may need to add extra pasta cooking water.
Make it cheesy: This bowl of pasta is the perfect vessel for some delicious 4-ingredient cashew parmesan. I make little batches of this and keep it in the fridge for up to a few weeks at a time.
Make it a lighter meal: If you want to turn it into a lighter lunch or starter, try swapping out the pasta for spiralised courgette (zucchini noodles).
Gluten-free: Provided you use a GF pasta variety, this recipe will be 100% gluten-free. 
Storage: You can store this pasta in the fridge for up to four days or freezer for up to six months.
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* The nutrition info below is for one serving, based on a total of two servings. 


Calories: 660kcalCarbohydrates: 98gProtein: 23gFat: 21gSaturated Fat: 3gSodium: 885mgPotassium: 990mgFiber: 10gSugar: 10gVitamin A: 672IUVitamin C: 26mgCalcium: 173mgIron: 6mg
Nutrition Facts
15-Minute Tomato Tahini Pasta (Vegan + Gluten-Free)
Amount Per Serving
Calories 660 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Sodium 885mg38%
Potassium 990mg28%
Carbohydrates 98g33%
Fiber 10g42%
Sugar 10g11%
Protein 23g46%
Vitamin A 672IU13%
Vitamin C 26mg32%
Calcium 173mg17%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword quick vegan dinner, tahini recipe, vegan pasta
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan