This creamy tahini pasta recipe is so simple to make with only 7 ingredients! You can make it in only about 25 minutes, making this a great weeknight dinner option. The secret to the sauce's delightfully creamy texture is Greek yogurt!
Pasta is a great choice when you need a quick and easy weeknight dinner, but regular tomato sauce can get boring! If you want a fun and interesting twist to your Wednesday night pasta, try this recipe for tahini pasta!
The tahini pasta sauce is super flavorful thanks to green onion, garlic, honey and soy sauce. And, the tahini sauce also has a lovely silky smooth, creamy texture, thanks to the addition of Greek yogurt! Best of all, you can make this entire dish in only about 25 minutes.
So, if you have some leftover tahini laying around in your fridge (maybe you made my recipe for dill pickle hummus?), then you definitely need to try this quick and easy dinner recipe!
- Tahini: I used Joyva brand tahini because it is readily available in my grocery store. If you have multiple options in your local store and aren't sure which to buy, check out this article comparing various brands of tahini!
- Pasta: you can use any shape you prefer; I like using a short shape like cavatappi, because it holds on to the creamy sauce well.
- Soy sauce: I used regular soy sauce, but if you want to reduce the sodium, I would go for low-sodium soy sauce, rather than reducing the amount used because it does add a lot of flavor to the sauce.
- Greek yogurt: you will need plain, unsweetened Greek yogurt. I like using whole milk yogurt because it is extra creamy! But, 2% yogurt would also work well. You can also swap regular yogurt for the Greek yogurt. The sauce will be slightly thinner but will still taste wonderful!
Step by step photos
1. Before you do anything else, go ahead and get a big pot of water on the stove to bring to a boil. As soon as the water boils, salt the water well and add the pasta, cooking it according to the directions on the box.
Meanwhile, while you are waiting for the water to boil and while the pasta is cooking, make the tahini pasta sauce. The first step is to thinly slice the dark green part of the green onions. I like to cut them at an angle. Separate the dark green portion and set it aside.
2. Next, finely chop the light green and white part of the onion. You will want these in little pieces so they incorporate well into the sauce. Add the finely chopped onion into a medium-sized bowl.
3. After you have prepped the green onion, mince the garlic clove. I like to smash it with a large knife first and then run my knife through it a few times to get very small pieces. Add the minced garlic to the same bowl with the green onion.
4. Now add the Greek yogurt, tahini, soy sauce and honey into the bowl.
5. Whisk the ingredients until they are well combined. The sauce can sit until the pasta is finished cooking.
6. Now turning back to the pasta - once it is finished cooking, drain it and return it back to the cooking pot. However, be sure to save about ¼ cup of the pasta cooking water in a separate small bowl!
7. Next, scoop the tahini sauce into the pasta pot and stir to combine.
8. If you would like to thin the sauce out a bit, mix in a spoonful or two of the pasta water.
9. Stir in about half of the dark green onion that you set aside from earlier. Save the remaining half to garnish the pasta once it's plated.
Tips and tricks
- To bulk up this pasta dish, you can mix in a cup of cooked veggies when you add the sauce; good options would be peas, broccoli florets, or zucchini!
- If your green onions are very slender or small, you can use four instead of three. They provide a lot of flavor to the sauce so I don't like to skimp here!
- If you have sesame seeds in your spice cabinet, they make a lovely garnish in addition to the chopped green onion. Crushed red pepper flakes would also be a nice addition if you like a little spice!
You can easily mix the sauce up ahead of time and keep it covered in the fridge. If you're going to keep the tahini sauce in the fridge for longer than a day, I would keep the dark green portion of the green onions whole and chop them right before you plan to serve the pasta.
Making only the sauce ahead of time and mixing it together with freshly boiled pasta, rather than assembling the entire dish ahead, would be my preferred route. The texture of the tahini pasta will be the most creamy and delicious when it's freshly made. (See the next question for more info on how long the sauce will last!)
Whether you are making the sauce ahead of time, or storing leftover pasta in the fridge, the dish will last in the fridge for a total of 3 - 4 days. Meaning, for example, if you made the sauce 2 days ahead, then mixed it with the pasta, you can store leftovers for an additional 1 - 2 days.
The only exception would be if the Greek yogurt has already been opened in your fridge before using; in that case, go by the "use by" date on the yogurt. For example, the yogurt I have says use within 5 days of opening. If I made the sauce on day 3 of the yogurt being opened, I would only keep leftovers for 2 more days.
To reheat leftovers, I like to microwave the pasta on 50% power, stirring every minute, until heated through. This helps to keep the pasta sauce from separating as much versus using high heat.
You can, with the caveat that the texture of the sauce will be affected. I froze a portion of the tahini pasta to test this out, and the sauce had a drier texture, and was definitely not as smooth and creamy. However, if you don't mind that, the flavor was still delicious.
If you want to freeze the pasta, I would thaw it in the fridge and then reheat it gently as described above to minimize any further changes to the sauce texture.
There are so many delicious options! This pasta would taste great on its own, served with a green salad on the side. Or, top the pasta with cooked veggies and/or a protein of your choice, such as salmon, grilled chicken, or grilled shrimp. For a vegetarian protein option, cubes of crispy tofu on top would also be delicious!
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
This is a creamy tahini pasta that is so easy and quick to make; you only need 7 ingredients and about 25 minutes total!
- 8 ounces (227 g) short pasta (cavatappi, fusilli, penne, etc.)
- ½ cup (118 ml) tahini
- ⅓ cup (80 g) plain Greek yogurt (see note)
- 1 tablespoon (15 ml) honey
- 3 tablespoons (44 ml) soy sauce
- 3 green onions (see note)
- 1 clove garlic
- Set a large pot of water to boil on the stove. While the pasta water is coming to a boil (and while the pasta is cooking), continue with the remaining steps.
- Thinly slice the dark green portion of the green onions, set aside. Finely chop the remaining light green and white portion of the green onions and add them to a medium bowl.
- Mince the garlic clove, add to the bowl with the finely chopped green onion.
- Add the tahini, Greek yogurt, honey, and soy sauce to the bowl. Whisk until smooth.
- When the pasta water begins to boil, add a generous pinch of salt and stir in the pasta. Cook the pasta according to the package directions.
- When the pasta is finished cooking, turn the heat off and carefully ladle about ¼ cup of the pasta water into a small bowl, set aside. Drain the pasta and add it back to the pot.
- Add the tahini pasta sauce to the drained pasta and stir to combine. If desired, mix in 1 - 2 tablespoons (or more) of the pasta cooking water to thin the sauce.
- Stir in about half of the reserved thinly sliced green onion.
- Plate the pasta and garnish with the remaining thinly sliced green onion, serve immediately.
For the creamiest pasta, use whole milk Greek yogurt. However, 2% yogurt would also work well.
If your green onions are very slender or small, you can use four instead of three.
Sesame seeds make a nice additional garnish. Crushed red pepper flakes would also be a nice addition if you enjoy spice.
Assuming your Greek yogurt is fresh, you can store any leftovers in the fridge, tightly covered, for 3 - 4 days. Reheat in the microwave on 50% power, stirring after every minute, until heated through. If needed, you can moisten the pasta by mixing in a splash of water.
- Calories: 636
- Sugar: 9.4 g
- Sodium: 722 g
- Fat: 18.2 g
- Saturated Fat: 2.3 g
- Carbohydrates: 95.6 g
- Fiber: 5.2 g
- Protein: 22 g
- Cholesterol: 1 mg
Keywords: tahini pasta, creamy tahini pasta, tahini pasta sauce