Tahini Pasta

READY IN: 15mins
Recipe by White Rose Child

This was invented and handed down by vegan friends- it's their response to macaroni and cheese. I've perfected the flavors, for my own liking anyway. Be sure to serve with a vinaigrette and lots of salad. It's an easy, creamy, satisfying staple. Mmmmm.

Top Review by Kumquat the Cat's friend

This did seem strange at first, but it turned out great! I served it with a romaine lettuce salad with lots of tomatoes, of course. I also made White Rose Child's Everything Dressing, with a tablespoon of tahini. I added garlic to the pasta but not the dressing. I doubled the pasta (except for the tahini, since it's very caloric) and used up all the vinaigrette for the two of us. Great and easy vegan meal!

Ingredients Nutrition

  • 158.51 ml macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 158.51 ml other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
  • 14.79 ml tahini (more to taste)
  • 59.14 ml tomato juice (I use V8)
  • 4.92 ml Braggs liquid aminos
  • 2.46 ml apple cider vinegar or 2.46 ml red wine vinegar
  • 1 small garlic clove, minced (optional)
  • vinaigrette dressing, to serve, see note below
  • garden salad, to serve (be sure it has lots of juicy tomatoes!)


  1. Cook the pasta to al dente. Drain well.
  2. Reduce heat to low and add the tomato juice, tahini, Bragg's, vinegar and garlic if using. Mix well and partially cover for a minute, to let everything heat up.
  3. The serving is very important: Scoop onto a plate, and drizzle a little vinaigrette on the pasta. Then heap salad on top of the pasta and add more vinaigrette.
  4. Shamelessly devour!
  5. Note on vinaigrettes: the classic with this pasta is recipe#156751, and if you use it, be sure to put the garlic in the dressing! This garlickyness is so important! Another tasty option is recipe#191758.

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