Tahini Pasta


5 minutes prep15 minutes cook
Serves 2
Main Dish
PastaQuick Lunches


  • 4 qt stock pot
  • 12" non-stick skillet
  • Colander


  • 1/4 lb fettucine or linguine
  • 1/4–1/2 cup reserved pasta water
  • 1 cup cherry tomatoes
  • 1 tbsp or 2 cloves garlic, minced
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/2 tsp each cumin, garlic powder
  • To taste: salt, pepper, cayenne



  1. In a medium pot bring salted water to a boil. Boil noodles until al dente.
  2. Reserve 1/2 cup pasta water.
  3. Drain noodles and set aside.


  1. While the noodles are cooking, heat a non-stick skillet to medium heat.
  2. Add a drizzle of olive oil and toss in cherry tomatoes and garlic. Cook until the tomatoes start to burst.
  3. Reduce heat to medium-low and add tahini, lemon juice, maple syrup, and seasonings. Cook down for about 1 minute.
  4. Add a splash of pasta water and the cooked noodles to the mix and give it a stir to coat the noodles.
  5. Depending on how creamy you want the sauce, you can add up to the full 1/2 cup pasta water you reserved. Just make sure to cook the pasta water in the sauce to incorporate it.

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