Plant-based tahini pasta stir-fry is a delicious way to pack in healthy fats and veggies into dinner this week. The creamy tahini sauce is made with a few simple ingredients, and pairs perfectly with your choice of pasta.
Tahini Pasta Stir-fry
This one pan tahini pasta stir-fry has been a favorite recipe of mine for years. It’s made with a mix of stir-fried vegetables, your choice of pasta, and a creamy tahini sauce.
I love prepping this 30 minute meal during the week with a side of salmon or crispy tofu. It’s hearty, packed with flavor, and loaded with nourishing ingredients.
I originally shared this recipe a few years ago but have since made some slight modifications. It’s the perfect dish to make when you’re looking to clean out the fridge from any veggies you have lying around, and it comes together so easily.
What you’ll need to make Tahini Pasta
- Pasta– any pasta variety would be delicious in this recipe. If needed, you can use your favorite gluten-free pasta
- Mixed vegetables– I used broccoli florets, sugar snap peas and carrots. You’ll need about 4-6 cups total, and can use any mix of vegetables you like
- Sesame oil– to cook the veggies in
- Garlic and ginger
- Creamy tahini stir-fry sauce– tahini, coconut aminos, maple syrup, rice vinegar, red pepper flakes, salt
I love the flavor tahini adds to the sauce, but it can also be made with peanut or almond butter if preferred.
How to make this recipe
First, cook the pasta as instructed on the package. Reserve some pasta water, drain the pasta and set aside.
Next, stir-fry the vegetables in sesame oil, garlic and ginger for about 6-8 minutes until tender. Season with a pinch of salt
Prepare the homemade tahini stir-fry sauce.
Mix the cooked pasta into the pan with the veggies and toss everything together in the tahini sauce. Garnish with sesame seeds, red pepper flakes and scallions to serve.
This recipe is so easy to make and comes together in just 30 minutes. Serve it with your favorite protein for a nourishing, weeknight meal.
What to serve with your tahini pasta stir-fry:
Lemon Herb Salmon Skewers
Firecracker Tofu
Slow-roasted Lemon Dill Salmon
Tahini Pasta Stir-fry
Ingredients
- 1 lb box of pasta (16 oz)
- 4 cups broccoli florets (12 oz bag)
- 1 cup sugar snap peas
- 2 large carrots, peeled
- 2 tbsp sesame oil
- 2 cloves garlic
- 1 tsp ginger
- Pinch salt
Tahini stir-fry sauce
- 1/3 cup + 2 tbsp tahini
- 1/3 cup coconut aminos, or 1/4 cup low-sodium soy sauce
- 1/4 cup pasta water
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1/2 tsp red pepper flakes
- Salt to taste
Top with
- Sesame seeds, scallions, red pepper flakes
Directions
- Cook the pasta as instructed on package. Reserve 1/4 cup pasta water, drain and set aside.
- Prepare the veggies by thinly slicing the carrots on a diagonal or into rounds. Chop any larger broccoli florets into smaller pieces.
- Heat a large pan on medium heat then add in the 2 tbsp of sesame oil with the garlic and ginger. Add in the carrots, broccoli and sugar snap peas and toss together for about 6-8 minutes until the veggies are tender. Season with a pinch of salt.
- While the veggies cook, prepare the sauce by adding all of the tahini stir-fry sauce ingredients to a bowl or jar and whisk together until smooth.
- Add the cooked pasta into the pan then toss together with the tahini sauce. Cook over low heat for 1-2 minutes until everything is fully coated.
- Garnish with sesame seeds, red pepper flakes and scallions
Sounds so delicious!
Great recipe! Have made it over and over again. The kids love it and a great way to get more veggies.
Thank you, Rachel!
Easy and tasty dinner. Will make again.
Thank you, Elizabeth!