Can I substitute the tofu?

Absolutely. While tofu adds protein and texture, you can use: Chickpeas Tempeh Vegan sausage Seitan Roasted vegetables This easy tahini pasta is flexible, so use what fits your lifestyle and pantry.

Can I make this gluten-free?

Yes! Just swap the fettuccine for your favorite gluten-free pasta. Cook it al dente and follow the same steps. The tahini pasta sauce works beautifully with most pasta shapes.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth before warming. Tahini thickens as it sits, so a little liquid helps bring it back to life.

Can I make the sauce ahead of time?

You can prepare the sauce portion in advance and refrigerate it separately. When ready to use, warm it gently and thin with pasta water or regular water before tossing with fresh pasta.

Creamy Tahini Pasta with Lemon, Garlic and Tofu: 30-Minute Comfort

Name: Creamy Tahini Pasta with Lemon, Garlic and Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Global / Mediterranean-inspired
Ingredients: ½ lb fettuccine (or pasta of choice); 2 tbsp extra virgin olive oil; 9 large cloves garlic, minced (about ⅓ cup); 1 medium yellow onion, diced (about 1–1½ cups); 2 cups chopped kale (Tuscan or lacinato preferred); 1 tsp fine salt; ½ tsp black pepper; 2 tbsp nutritional yeast; ½ cup tahini paste; 1–2 tbsp pure maple syrup (to taste, or agave nectar); Juice and zest of ½ lemon; 1–2 cups reserved pasta water; 1–2 pinches red pepper flakes; Salt to taste; Crispy tofu (optional)

Description

Creamy Tahini Pasta with Lemon, Garlic and Tofu is a rich, dairy-free comfort dish made with fettuccine tossed in a silky tahini lemon garlic sauce. Ready in just 30 minutes, this hearty pasta is packed with flavor, wilted greens, and optional crispy tofu for added protein and texture. Perfect for busy weeknights when you want something cozy but effortless.

Ingredients

Scale

Pasta

½ lb fettuccine (or pasta of choice)

Sauce

2 tbsp extra virgin olive oil
9 large cloves garlic, minced (about ⅓ cup)
1 medium yellow onion, diced (about 1–1½ cups)
2 cups chopped kale (Tuscan or lacinato preferred)
1 tsp fine salt
½ tsp black pepper
2 tbsp nutritional yeast
½ cup tahini paste
1–2 tbsp pure maple syrup (to taste, or agave nectar)
Juice and zest of ½ lemon
1–2 cups reserved pasta water

Toppings

1–2 pinches red pepper flakes
Salt to taste
Crispy tofu (optional)

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Instructions

Prepare crispy tofu according to your preferred method (baked, air-fried, or pan-seared). Set aside.
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 2 cups of pasta water before draining.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion and minced garlic. Sauté until onions are translucent and fragrant.
Stir in chopped kale and cook until slightly wilted.
Add salt, pepper, nutritional yeast, tahini, maple syrup, and lemon juice and zest. Stir until the tahini evenly coats the vegetables.
Pour in 1 cup reserved pasta water to loosen the sauce and deglaze the pot. Stir until smooth and creamy.
Reduce heat to low. Add cooked pasta and toss to coat. Add more pasta water gradually until desired sauce consistency is reached.
Top with crispy tofu, red pepper flakes, and additional salt if needed. Serve warm.

Notes

Cook pasta al dente so it holds up when tossed with sauce.

Add pasta water slowly to control sauce thickness.

Tofu can be substituted with chickpeas, tempeh, vegan sausage, or roasted vegetables.

Sauce thickens as it cools—add a splash of water when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Global / Mediterranean-inspired

Nutrition

Serving Size: 1 serving
Calories: 330 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 44g
Fiber: 3 g
Protein: 8 g
Cholesterol: 0 mg