Simple Vegan Pasta with Lemon and Tahini

Looking for simple vegan pasta recipes? Need an easy, filling meal in a hurry? This plant-based pasta recipe will have a nourishing, satisfying dinner on the table in 10-15 minutes, perfect for a week night.

We served ours with cherry tomatoes, mushrooms, and lightly pan-fried smoked tofu to complement the lemony tahini goodness! You could also serve with protein-rich seasoned chickpeas or butter beans, fresh salad with balsamic vinegar, or even push the boat out and serve with our home-made vegan sausages!

Dietitian tip: the vitamin C in the lemon juice aids the absorption of vitamins and minerals like iron in your leafy greens, tofu, and tahini!

Recipe yield
3 servings
Cooking time
15 minutes
Total time
15 minutes

Ingredients

  • 300g  (or 10.5 oz.)  pasta
  • 1 onion (optional)
  • 2 cloves garlic  (or ½ tsp garlic powder)
  • Broccoli, spinach, or kale
  • 100g (or 3.5 oz.)  tahini
  • 4 tbsp soy sauce
  • 1⁄2 lemon, juiced

Instructions

  1. Cook pasta according to package instructions.
  2. Finely chop onion and garlic and sauté.
  3. Add greens, a little water, and cover until softened (6-8 mins).
  4. Add tahini and soy sauce and stir.
  5. Remove from the heat and add lemon juice.
  6. Add the cooked pasta, plus a little of its cooking water (the starch from the pasta water makes this dish even creamier!)
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