Tahini Pasta

READY IN: 15mins


  • 23
    cup macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 2/3 cup other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
  • 1
    tablespoon tahini (more to taste)
  • 14
    cup tomato juice (I use V8)
  • 1
    teaspoon Braggs liquid aminos
  • 12
    teaspoon apple cider vinegar or 1/2 teaspoon 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!)


  • Cook the pasta to al dente. Drain well.
  • 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.
  • 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.
  • Shamelessly devour!
  • 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.