15-Minute Lemon Tahini Pasta Recipe: Creamy & Zesty Bliss

Oh, you’re going to love this lemon tahini pasta recipe—it’s my go-to when I need something quick, creamy, and packed with flavor without any fuss. Picture this: al dente pasta swirled in a velvety tahini sauce, brightened up with a punch of fresh lemon and just the right amount of garlic. It’s the kind of meal that feels indulgent but comes together in 15 minutes flat—yes, really! Plus, it’s completely vegetarian (though I won’t judge if you toss in some grilled chicken). Trust me, once you try it, this dish will become a regular in your weeknight rotation.

Why You’ll Love This Lemon Tahini Pasta Recipe

Let me count the ways this dish will steal your heart:

• Lightning fast: Done in 15 minutes flat—perfect for those “I can’t even” weeknights
• Creamy dreamy: That tahini sauce coats every noodle like a silky hug
• Zingy brightness: Fresh lemon juice cuts through the richness like sunshine
• Endless options: Toss in whatever veggies or proteins you’ve got lurking in the fridge
• Pantry magic: Uses simple ingredients you probably already have

Seriously, this recipe checks all the boxes—easy, fast, and packed with flavor that’ll make you do a little happy dance.

Ingredients for Lemon Tahini Pasta

Grab these simple ingredients—you might already have most in your kitchen! The magic happens when these humble players come together:

• 8 oz pasta (any shape you love—I’m partial to linguine but even elbow macaroni works in a pinch)
• 1/4 cup tahini (stir that jar well—the oil separates like a stubborn toddler refusing naptime)
• 2 tbsp fresh lemon juice (please, please use fresh—bottled stuff just won’t give you that bright zing)
• 1 garlic clove, minced (or go wild with 2 if you’re a garlic fiend like me)
• 1 tbsp olive oil (the good stuff you’d drizzle on bread)
• 1/4 tsp each salt & pepper (season to taste—I always end up adding more)
• 2 tbsp water (optional, for thinning the sauce to your perfect consistency)
• Fresh parsley (for that pop of color and freshness at the end)

See? Nothing fussy—just real, wholesome ingredients ready to transform into something magical.

How to Make Lemon Tahini Pasta

Okay, let’s get cooking! This lemon tahini pasta comes together so fast you’ll barely have time to pour yourself a glass of wine (though I highly recommend doing that too). Here’s how to make magic happen in your kitchen tonight.

Cooking the Pasta

First things first – get that pasta going! Bring a big pot of salted water to a rolling boil (it should taste like the sea). Toss in your noodles and cook until they’re al dente – usually about 8-9 minutes, but check the package instructions. Drain ’em, but don’t rinse – we want that starchy goodness to help the sauce cling later.

Preparing the Lemon Tahini Sauce

While the pasta cooks, let’s make that dreamy sauce. Grab a medium bowl and whisk together the tahini, lemon juice, olive oil, garlic, salt and pepper. At first it might look separated and weird – don’t panic! Keep whisking until it turns smooth and creamy. If it’s too thick (like peanut butter consistency), drizzle in water 1 tablespoon at a time until it’s pourable but still coats the back of a spoon.

Combining and Serving

Now the fun part! Dump your drained pasta back into the warm pot (off the heat) and pour that luscious sauce right on top. Use tongs to toss everything together until every single noodle is coated in that lemony, garlicky goodness. Finish with a handful of chopped parsley for color and freshness. Serve immediately – this dish waits for no one!

Tips for the Best Lemon Tahini Pasta

Here’s the inside scoop to make your lemon tahini pasta sing every single time:

• Juice it fresh: Bottled lemon juice just can’t compete with the bright, vibrant flavor of squeezing it right from the fruit—trust me on this one.
• Taste as you go: Tahini brands vary in saltiness, so adjust seasoning after mixing the sauce. I usually add an extra pinch of salt at the end.
• Play with texture: For extra creaminess, save a splash of pasta water before draining—it helps the sauce cling better.
• Make it a meal: Toss in roasted broccoli, sautéed spinach, or grilled chicken if you want something heartier. The sauce works with everything!

Remember—this recipe is forgiving, so tweak it until it’s perfect for your taste buds!

Variations for Lemon Tahini Pasta

Oh, the possibilities! This lemon tahini pasta is like a blank canvas just begging for your creative touches. My favorite way to jazz it up? Throw in a handful of roasted veggies—brussels sprouts or cauliflower get all caramelized and sweet, which plays so nicely with the tangy sauce. Feeling fancy? Toss in some grilled chicken or shrimp. And if you like a little heat, a pinch of chili flakes or a drizzle of chili oil will make it sing. The best part? You can’t mess it up—just add what makes your taste buds happy!

Serving Suggestions for Lemon Tahini Pasta

This lemon tahini pasta shines all on its own, but oh boy, it loves company! I always serve it with a simple green salad—just crisp romaine and cucumber with a lemon vinaigrette to keep the flavors bright. A hunk of warm, crusty bread is perfect for swiping up every last bit of that creamy sauce. If I’m feeling extra, I’ll add some marinated olives or crumbled feta on the side. Basically, anything fresh and crunchy makes the perfect partner to this rich, tangy pasta!

Storage and Reheating

Here’s the good news—this lemon tahini pasta makes fantastic leftovers! Just pop it in an airtight container (I’m obsessed with my glass ones) and it’ll keep happily in the fridge for up to 3 days. When reheating, add a splash of water or lemon juice to loosen up the sauce—30 seconds in the microwave usually does the trick. Pro tip: The garlic flavor mellows beautifully overnight, making the next-day version even more delicious!

Lemon Tahini Pasta Nutrition Information

Okay, let’s talk numbers—but don’t worry, this lemon tahini pasta is as wholesome as it is delicious! One serving (about half the recipe) clocks in at around 350 calories, with 15g of good-for-you fats (mostly from that heart-healthy tahini and olive oil). You’re getting 10g of plant-based protein and 45g of carbs to keep you satisfied. Now, these are estimates—your exact numbers might dance a bit depending on your pasta shape or how much parsley you heap on top!

Frequently Asked Questions

I get questions about this lemon tahini pasta all the time—here are the answers to the ones that pop up most often!

Can I use bottled lemon juice?

Honestly? I wouldn’t. Fresh lemon juice makes all the difference in this recipe—it’s brighter, more vibrant, and doesn’t have that weird aftertaste bottled stuff sometimes does. But if it’s all you’ve got, use half the amount and taste as you go.

How do I make it gluten-free?

Easy peasy! Just swap regular pasta for your favorite gluten-free noodles—I’ve had great luck with brown rice or chickpea pasta. The sauce is naturally gluten-free, so no changes needed there.

Can I Substitute Tahini?

In a pinch, almond butter or cashew butter work okay, but they’ll taste sweeter. Greek yogurt thinned with lemon juice can mimic the creaminess, though the flavor profile changes completely.

How Do I Store Leftovers?

Toss them in an airtight container and refrigerate for up to 3 days. The sauce thickens when cold, so add a splash of water when reheating.

Share Your Lemon Tahini Pasta Experience

Did you make this lemony dream? I’d love to hear how it turned out! Drop a star rating below, leave a comment with your twists, or tag me on Instagram—I live for seeing your kitchen creations. Now dig in, you tahini superstar!

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