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Vegan Creamy Tahini Pasta in a white bowl on a white cloth with lemons in the background.
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5 from 1 vote

Tahini Pasta with Kale

Tahini Pasta With Kale is the perfect weeknight meal. You only need 8 ingredients and 20 minutes to make this creamy vegan pasta recipe.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 3 Servings
Calories: 530kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 4 Quart Saucepan
  • 1 12 inch Skillet
  • 1 Cutting Board
  • 1 Chefs Knife
  • 1 Wooden Spoon

Ingredients

  • 8 oz Pasta of Choice I used rigatoni
  • 2 tablespoon Extra Virgin Olive Oil
  • 4 Medium Garlic Cloves, minced
  • 4 Cups Lightly Packed Kale see note
  • ½ teaspoon Kosher Salt half this amount if using table salt
  • ½ teaspoon Red Pepper Flakes optional
  • ⅓ Cup Tahini Paste see note
  • Zest of 1 Lemon
  • 3 tablespoon Lemon Juice
  • 2 tablespoon Nutritional Yeast optional
  • Black Pepper to Taste
  • 16-20 tablespoon Pasta Water

Instructions

  • Cook pasta according to package directions. When draining the pasta, reserve 1 ½ cups of the starchy pasta water.
    8 oz Pasta of Choice
  • In the meantime, add olive oil and garlic to a skillet and place it over medium heat. Cook stirring frequently until the garlic is fragrant. About 1 -2 minutes.
    2 tablespoon Extra Virgin Olive Oil, 4 Medium Garlic Cloves, minced
  • Turn the heat to low and add the kale, salt and red pepper flake. Cook until the kale is wilted, about 2 minutes.
    4 Cups Lightly Packed Kale, ½ teaspoon Kosher Salt, ½ teaspoon Red Pepper Flakes
  • Add tahini, lemon zest, lemon juice nutritional yeast, black pepper and 1 cup of the reserved pasta water to the pan. Stir until a creamy sauce has formed.
    ⅓ Cup Tahini Paste, Zest of 1 Lemon, 3 tablespoon Lemon Juice, 2 tablespoon Nutritional Yeast, 16-20 tablespoon Pasta Water, Black Pepper to Taste
  • Add the pasta to the pan and toss to coat everything. Add more of the reserved pasta water if desired to loosen the sauce.
  • Remove from heat and serve.

Notes

4 cups of lightly packed kale is about 3 ounces.
Be sure to zest the lemon before juicing it!
This recipe comes together really fast to make sure you have all the ingredients ready.
To store: Scoop the pasta into an airtight container and store in the refrigerator for up to 4 days.

Nutrition

Serving: 1Serving | Calories: 530kcal | Carbohydrates: 67g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 84mg | Potassium: 737mg | Fiber: 9g | Sugar: 3g | Vitamin A: 13401IU | Vitamin C: 130mg | Calcium: 386mg | Iron: 4mg