Tahini Yogurt Pasta is creamy, delicious, and on the table in 20 minutes! The pasta sauce is packed with plant-based protein from tahini, chickpeas, and yogurt.
Make this recipe using Seed + Mill tahini!
For the Pasta
- 250 grams unsweetened greek yogurt
- 4 tablespoons tahini
- 2 garlic cloves, minced
- 1/ 2 lemon, juiced
- Salt, to taste
- 200 grams dry pasta
For the Chickpeas
- 250 grams cooked chickpeas, drained
- 1 tablespoon olive oil
- 3 tablespoons vegan butter
- 1 teaspoon sweet paprika powder
- 1/ 2 teaspoon smoky paprika
- Salt & pepper, to taste
- 2 toasted pine nuts
- 2 tablespoons chopped parsley
- Zest from 1 small lemon
Cook pasta in salted water in accordance with package instructions and reserve some of the cooking water before draining.
Add vegan yogurt to a bowl and mix in tahini, garlic, lemon juice and salt until smooth.
Prepare the chickpeas just before the pasta is done. Add olive oil and vegan butter to a pan over medium heat. When the butter starts to bubble, add the chickpeas and all seasoning. Turn heat up slightly and stir-fry for 1-2 minutes until chickpeas are evenly coated with the paprika butter.
Add pasta to the yogurt and mix well, if it’s too thick or dry add some of the pasta water.
Pour the chickpea and paprika butter on top of the pasta while hot straight from the pan, top with pine nuts, parsley and lemon zest. Serve with mixed vegetable pickles or pickled peppers on the side.