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Tahini Sun-dried Tomato Pasta

The yummiest tahini sun-dried tomato pasta with kale and soy curls.

This recipe is vegan, gluten-free, nut free, and garlic free.

This has to be one of my all time favorite pasta recipes. Something about the creaminess of the sauce and the flavor of the sun dried tomato's makes it the ultimate comfort dish.

This recipe is extremely easy to put together, taking only 30 minutes to make. It's definitely one of my top weekly contenders for dinners when we want something quick and delicious. Best part of all? You can make lots of sauce to reuse later that week or freeze it to use later on!

We come from a garlic and onion-free household. So, in this recipe you will find our substitutes for those ingredients. However, you are more than welcome to add them into your sauce if you'd like!

The creaminess and richness of this sauce comes from the tahini. Which is, in my opinion, is one of the most underutilized ingredients in the vegan community. Tahini is made of toasted ground sesame seeds, and it's packed full of good fats and nutrients needed in a vegan and gluten-free diet. It tastes faintly nutty and earthy, and can be slightly bitter. It works wonders in sauces, dressings, and hummus because of it's thicker texture.

Tahini Sun-dried Tomato Pasta


  • 2 cups of cooked G/F pasta

  • 1 1/2 cups of soy curls

  • 1 cup chopped kale

  • 2/3 cup tahini

  • 3/4 cup sun-dried tomato's in oil

  • 2 tbsp oil from sun-dried tomato

  • 2 cups of veggie broth

  • 1 green onion

  • 2 tbsp lemon juice

  • 1 tsp salt

  • 3 tbsp nutritional yeast

  • Black pepper to taste

  • 1/4 cup vegan parmesan cheese (optional)


1. Start by bringing a large pot of water to boil for your pasta. Once water is boiling,

cook your pasta according to the instructions on the box. Once done, drain and rinse the pasta and leave in colander. Save the pot, as we will be using it later on.

2. Soak your soy curls in a bowl of warm water, leave for approximately 10 minutes. Once rehydrated (see left photo for reference), drain the soy curls and add them to a medium hot pan with oil. Sauté for 10-15 minutes or until browned on all sides (see right photo for reference). Once done, set aside.

3. Wash and chop your kale into bite sized pieces. Set aside.

4. Add the rest of the ingredients except the parmesan into a blender, and blend on medium high until well combined. * Depending on the thickness of your tahini you may need to add more or less veggie broth. Start by adding 1/2 cup at a time and blend until you get your desired consistency. I used a full 2 cups for my sauce.

5. Now, add your cooked pasta, soy curls, kale, and sauce to your pot that you were using to cook your pasta. Mix together and cook for another 1-2 minutes to soften the kale.

6. Sprinkle your parmesan cheese on top, and your all finished! This dish can keep for 3-4 days in a sealed container.

* The pasta will soak up more sauce the longer you let it sit. Add a bit more sauce to the pasta when you heat it up again to keep it creamy.

Did you make this dish? Let me know your thoughts in the comments!

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