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Pasta on a plate

Vegan Creamy Tahini Pasta

Megan Calipari
This Vegan Creamy Tahini Pasta has a creamy, garlicky sauce and comes together in under 30 minutes. This is the perfect weeknight meal.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 3 Servings


  • 8 oz Pasta of Choice
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 Medium Garlic Cloves, minced or 2 big ones
  • 6 Cups Lightly Packed Kale This is about 5 oz of de-stemmed kale, or 1 medium bunch
  • Pinch Salt
  • Pinch Red Pepper Flakes
  • 3 tablespoon Tahini
  • 5 teaspoon Lemon Juice
  • Black Pepper to taste
  • 6-10 tablespoon Pasta Water


  • Cook pasta according to package directions. When draining the pasta, reserve a cup of the starchy pasta water.
  • In the meantime, place a large skillet over medium heat. Add olive oil and garlic and cook stirring frequently until the garlic starts to brown, then turn heat to low and add kale, salt, black pepper and a pinch of red pepper flake.
  • Toss the kale around until its completely wilted.
  • Add pasta, tahini and lemon juice and 4 tablespoons of the reserved pasta water to the pan.
  • Cook, stirring frequently and adding more pasta water a couple tablespoons at a time until the sauce is nice and creamy and coats the pasta. For me, this was 8 tablespoons.
  • Season once more with salt and pepper, and serve.
Keyword 30 Minute Dinner, creamy garlic pasta, Italian, italian recipes, kale recipes, Pasta