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Vegan Spinach Pasta with Nutty Tahini Sauce

This vegan spinach pasta features tender al dente noodles coated in a silky, nutty sauce made from blended spinach, garlic, tahini, and lemon. The dish showcases a vibrant green color and a creamy texture, with the greens providing a fresh, slightly bitter contrast to the rich sauce. It’s a quick, nourishing meal that balances earthy flavors with bright citrus notes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz spaghetti or pasta of choice preferably whole grain
  • 4 cups fresh spinach washed and drained
  • 3 cloves garlic minced finely
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons tahini sesame seed paste, for creaminess
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon nutritional yeast for cheesy flavor
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Skillet
  • Blender
  • Measuring cups and spoons
  • Ladle or slotted spoon

Method
 

  1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
  2. Add the pasta to the boiling water and cook until just al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain the pasta, reserving about half a cup of the starchy cooking water.
  3. While the pasta cooks, rinse the fresh spinach thoroughly and drain well. Set aside.
  4. Heat the olive oil in a skillet over medium heat until it shimmers and begins to smell fragrant.
  5. Add the minced garlic to the skillet and sauté for about 30 seconds until it becomes aromatic and slightly golden, but not browned.
  6. Add the spinach to the skillet and stir constantly until wilted and vibrant green, about 1-2 minutes. If the spinach releases excess water, cook a bit longer until most of the moisture evaporates.
  7. Transfer the cooked spinach and garlic mixture to a blender. Add tahini, lemon juice, nutritional yeast, a pinch of salt and pepper, and a few tablespoons of the reserved pasta water.
  8. Blend until smooth and creamy, adding more pasta water a tablespoon at a time if needed to reach a silky, pourable consistency.
  9. Return the drained pasta to the pot or a large mixing bowl, then pour the spinach sauce over it. Toss gently to coat all the noodles evenly with the velvety sauce.
  10. Warm the coated pasta over low heat for 1-2 minutes if needed, stirring gently to reheat without breaking the noodles.
  11. Squeeze a little extra lemon juice over the top, drizzle with a splash of olive oil, and taste to adjust seasoning with salt and pepper. Serve immediately for a bright, creamy, and vibrant pasta dish.

Notes

For an extra creamy variation, add a splash of coconut milk during blending. Adjust seasoning to your taste, and feel free to swap in kale or chard for the spinach. Using freshly squeezed lemon enhances brightness, but bottled lemon juice works in a pinch.