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Home » Vegan and Oil-free Recipes

Vegan Lemon Tahini Broccolini Pasta Dinner

Published: Feb 6, 2020 · Modified: Aug 25, 2021 by Liz Madsen

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Tahini Pasta with Broccolini
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Hey Internet, I've got another delicious recipe for you all today. Fancy Vegan Lemon Tahini Broccolini Pasta!

Pasta (and cheese) are consistently the most popular recipes on our site. I'm so glad you love pasta as much as I do, because I sure love making it.

The tahini and broccolini combination is creamy and dreamy (cue Mr. Zardyplants rolling his eyes), and served over a big bed of pasta.

I used fancy Tagliatelle pasta because I was preparing a romantic dinner for my husband--and when you cook almost all your food (as opposed to eating out), you can choose to spring for a slightly more expensive pasta for a fun presentation and texture.

However, I've also tested this recipe with plain old fettuccine and linguini and it works just fine! :) You can use gluten-free pasta if you need to as well.

This pasta sauce is creamy, tangy, and slightly cheesy with the addition of my vegan Parmesan. The result is a rich, delectable, downright addictive flavor that makes this recipe a hit, especially with the fresh, crisp broccolini / baby broccoli.

Serve this up with some wine or your favorite non alcoholic beverage and maybe even enjoy a sweet treat after like these heart-shaped Brookie Bites.

Ready to talk about how to make this tahini pasta?

Ingredients for tahini broccolini pasta

What You'll Need

Besides pasta and the water to boil it in, you'll need a few ingredients to make the sauce.

For creaminess I used tahini (I like this tahini) but you could also use cashew butter or another neutral flavored nut or seed butter. I really like tahini pasta because I almost always have some tahini on hand.

Broccolini is a delicious vegetable to eat with this meal. Broccolini, also called baby broccoli, is a longer, thinner, more tender broccoli and its sweeter and even more delicious than it's older sibling.

If you can't find broccolini, you could also use regular broccoli, or other vegetables like asparagus in this recipe.

If you can't find broccolini, you could also use regular broccoli, or other vegetables like asparagus in this recipe.

Lemon juice is a pretty important part of this recipe, too. The fresh citrus really brightens up the flavors and adds a much needed acid to the tahini's rich taste. I used the juice of an additional lemon for the broccolini as well.

I love the roasted garlic in this pasta. It feels fancy. You can use jarred, pre-roasted garlic if you need to, but fresh roasted garlic tastes so amazing I urge you to try it (instructions later in this post).

For spices, I kept it simple and just added salt and pepper to the sauce. I added fresh thyme and my vegan parm as garnish at the end.

Finally, to thin out the sauce I used a little unsweetened nondairy milk. Any will work, just make sure it's not the vanilla flavor (don't ask me how I know…).

Tahini pasta sauce blended together

How to Make It

This fancy date-night dish is easy enough to make any night.

Roasting the Garlic

Remember how I said we'd talk about how to roast garlic? Let's do that now--it's surprisingly easy.

Preheat your oven to 400 degrees F (or 205 degrees C) and take a medium sized head of garlic and peel off the outer skins. Cut ¼ inch off the top with a sharp knife so that the tips of the garlic are exposed.

You can either wrap it in tin foil completely, wrap it in parchment and then tin foil (if you're avoiding aluminum), or pop it in a muffin tin and just lightly cover the garlic with the foil.

Bake it for about 30 minutes or until you can sink the tine of a fork all the way through one of the cloves. Let it cool for a minute, then squeeze the garlic out into your blender or a small dish to save for later.

You could do this up to a few days in advance to save time! Simply store it in an airtight container in the fridge--but squeeze it out before it cools because it's much easier to do that when the garlic is still warm.

Pasta Time!

Now let's make the pasta. Boil the pasta as instructed on the package and drain it.

Adding sauce to pasta in a pot

While the pasta is cooking, make your sauce by dumping the sauce ingredients in a blender and combining until smooth.

Cooking the broccolini

After that, cook your broccolini / baby broccoli by adding it to a rimmed skillet with ½ cup of water. Before cooking it, trim 1" off the ends of the broccolini as those parts are a little tougher.

Broccolini cooking in a pan

When the broccolini is almost soft enough to eat, squeeze a lemon over it and toss it a bit. When it's cooked to your liking, remove it from heat.

Then all that's left is to serve it up on a plate, top it with some vegan parm and fresh thyme, and sit down to a lovely dinner.

Anything Else?

As always, I hope you love my Vegan Lemon Tahini Broccolini Pasta recipe!

Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 LIZ

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Tahini Pasta with Broccolini

Vegan Lemon Tahini Broccolini Pasta Dinner


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan
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Description

Creamy, lemony, tahini sauce with heavenly roasted garlic with  tagliatelle noodles topped with vegan Parmesan, served with lemony broccolini / baby broccoli!


Ingredients

Units Scale
  • 16 oz pasta (I used Tagliatelle pasta) (sub gluten-free if needed)
  • 16 oz broccolini, 1" trimmed off ends
  • Juice of 2 lemons, divided
  • 1 medium head roasted garlic (see note)
  • ⅔ cup unsweetend nondairy milk
  • ½ cup tahini
  • 1 tsp salt
  • ½ tsp black pepper
  • Vegan parm, garnish, optional
  • Fresh thyme, garnish, optional

Instructions

  1. Start by filling a large pot of water with enough water to boil the pasta in (please consult the packaging on the pasta you chose). Bring water to a boil and cook pasta according to package directions. Drain when finished cooking.
  2. While pasta cooks, add garlic, tahini, nondairy milk, salt, black pepper, and the juice of just one of the lemons to the blender. Blend until smooth. Set aside.
  3. Make the broccolini by adding it to a rimmed skilled over medium high heat. Turn it on the dry skillet for 1 minute, letting it brown slightly. 
  4. Then add about ½ cup of water and cover it, cooking it for about 5-7 minutes depending on how thick the stems are. When the broccolini is "al dente" or just shy of cooked, add the juice of the other lemon and toss them, then put the lid back on for 1-2 minutes. When the broccolini is cooked, set it aside.
  5. Add the sauce to the empty pasta pot and heat over medium heat for 2-3 minutes until warm. Add the pasta back in and toss until coated.
  6. Plate the pasta and broccolini and sprinkle on some vegan parm and fresh thyme. Enjoy! 

Notes

  • Roasted Garlic: Preheat your oven to 400 degrees F (or 205 degrees C) and take a medium sized head of garlic and peel off the outer skins. Cut ¼ inch off the top with a sharp knife so that the tips of the garlic are exposed. You can either wrap it in tin foil completely, wrap it in parchment and then tin foil (if you’re avoiding aluminum), or pop it in a muffin tin and just lightly cover the garlic with the foil. Bake it for about 30 minutes or until you can sink the tine of a fork all the way through one of the cloves. Let it cool for a minute, then squeeze the garlic out into your blender or a small dish to save for later.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Entree
  • Method: Stove top
  • Cuisine: Italian, American, Vegan

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Filed Under: Entrees, Holiday, Vegan and Oil-free Recipes

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Reader Interactions

Comments

  1. Lauren

    February 08, 2020 at 7:22 am

    I'm in love! looks awesome!! xoxo

    Reply
  2. Evelyn Rebb

    February 08, 2020 at 1:15 pm

    Your pasta recipes are outstanding.

    Reply
  3. Nicky Tamberrino

    September 12, 2020 at 4:58 pm

    This is my favorite pasta recipe! It's even good as leftovers. The best part is it takes less than 30 minutes and even my kids will eat it!

    Reply
  4. Erica

    December 06, 2020 at 9:11 pm

    Amazing!! Thank you for sharing!! Now our new favorite date night meal! Romantic and easy to throw together💗 will make this again and again!👏🏾

    Reply
  5. S B

    June 09, 2021 at 2:15 pm

    Too good! This is now known as the "Creamy, Dreamy Lemony Tahini Fettuccine and Broccolini". And as a bonus its super good cold - just had a lil bit for breakfast straight out of the fridge. This is like a slightly fancier (but easier) version of the Sesame Peanut Noodles that I make regularly. 👍

    Reply
  6. Hannah

    January 03, 2022 at 1:46 am

    This was delicious and easy to make. I'd definitely make it again.

    Reply
  7. Sarah

    September 05, 2022 at 6:07 pm

    such a tasty and elevated feeling weeknight dinner - one of the better white sauce recipes I've had since going vegan will definitely make again! xx

    Reply
  8. Cindy

    December 15, 2022 at 11:45 pm

    I make this recipe all the time and must eat all of it every time. It's so good, I can't stop. 10/10

    Reply

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Paul and Liz Madsen holding their dog Luna standing in front of a lake

Hi, we're Liz & Paul!

We develop plant-based comfort food recipes that are delicious, easy, and budget-friendly. We created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

More about us →

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Seasonal

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    Watermelon Tuna
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Want a free e-cookbook? Download our Everyday Plant-Based Recipes.

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