Cheezy Tahini Veggie Pasta

Damn Daniel, back at it again with the tahini pasta!



This has been my go-to meal all winter. I make this recipe pretty much any time I don’t want to cook but I also don’t want to eat a peanut butter and jelly standing up at my kitchen counter. This quick-and-dirty pasta recipe incorporates juuust enough vegetables to feel like you’re being healthful and not a carbmonster (plus, gettin’ dat B12 from the nutritional yeast). I generally use all frozen vegetables except for onions and mushrooms, though fresh peppers, cauliflower, and spinach make it EVEN better. Frozen vegetables are not glamorous but they’re cheap AF and it solves for the problem of veg going bad in your fridge before you can use them up. I can be honest that I use frozen vegetables even though it’s not cool because you are my life partner and I would never lie to you.

Cheezy Tahini Veggie Pasta

The secret to making this recipe passably healthy is adding all of the veggies I’ve listed PLUS whatever else you have in your fridge/pantry (in the past I’ve added broccoli, chickpeas, carrots, and chard). The sauce is addictive – tahini makes it smooth and nutritional yeast makes it savory and nutty – and has been known to make twigs, rocks, and grass taste delicious.

Cheezy Tahini Veggie PastaCheezy Tahini Tomato PastaCheezy Tahini Veggie Pasta

About 8 servings 

  • 1 onion, minced
  • 1 cup finely chopped white mushrooms
  • 2-3 tablespoons olive oil
  • 3/4 cup finely chopped peppers (fresh or frozen)
  • 1/2 cup riced or very finely chopped cauliflower
  • 1 clove garlic, minced
  • 1/2 cup finely chopped spinach (fresh or frozen)
  • 1 package (16 oz) pasta of your choice
  • 1 cup tomato sauce
  • 3 heaping tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon red pepper flakes
  • salt + pepper, to taste
  • fresh basil, chopped (optional garnish)
  1. In a large skillet, heat the olive oil and add the minced onions. Sauté for 5-7 minutes, until translucent. Add the mushrooms and cook another 5 minutes, stirring occasionally. Add the garlic, chopped peppers, and cauliflower. Cook until the peppers and cauliflower are both tender – 5-10 minutes. Add the spinach, pasta sauce, tahini, nutritional yeast, and pepper flakes and stir them into the vegetable mixture. Season with salt and pepper to taste.
  2. While the vegetables are cooking, bring a pot of water to boil. Lightly salt the water and cook the pasta according to package instructions. Once cooked, drain and combine with the prepared sauce. Season the pasta with salt, pepper, and extra red pepper flakes as necessary; serve hot.
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