This pasta is so creamy and made with only vegan ingredients, but you wouldn’t even know! It is also gluten free and sugar free since it’s made with the most delicious chickpea lentil spaghetti from Chickapea (which is sourced from Italy)! The pairing of the tahini sauce with soft spaghetti noodles, sweet onions, and mushrooms is the perfect combination. The best part is this meal can be ready to eat in less than 30 minutes!
For this recipe, I used Soom Tahini (use code GIRLSWHOEAT for 10% off their website), which is used by chefs around the world and for good reason. This tahini is unlike any others I have tried…simply delicious! It is single-sourced from one origin and made with roasted and pressed sesame seeds, which gives it a creamy texture and it stays creamy if you store it in the cabinet or refrigerator. Other tahinis get hard or clump, but this one is super soft and silky smooth!
One thing to note is the tahini sauce does use the water from the pasta to get it’s creamy flavor, so make sure you keep ½ cup before draining the pasta! This pasta sauce is a healthier version of alfredo sauce without any sneaky ingredients and it does not use ant dairy! I will definitely be making it on repeat over here and know you will love it as much as I do!
Substitution Ideas:
- Mushrooms: if mushrooms are not your thing, you can swap out for another vegetable like eggplant, zucchini or broccoli
- Parsley: this is optional, but adds some nice color and a subtle flavor to the dish
- Chickpea Spaghetti: you can use any spaghetti you like
Tahini Mushroom Chickpea Pasta
Cooking & Baking Supplies
- Food Processor
Ingredients
Mushroom Pasta
- 1 8oz package baby bella or button mushrooms, sliced
- 1/2 large onion, chopped
- 3 tbsp olive oil (2 tbsp for veggies, 1 tbsp for pasta)
- 1 8oz box of lentil or chickpea spaghetti
- 1/3 cup fresh parsley, chopped
- salt to taste
- pepper to taste
Tahini Sauce
- 1/2 cup tahini
- 1 lemon, juiced
- 1/2 cup pasta water
- 1 garlic clove, minced
- 2 tbsp dairy free butter
Instructions
- In a large pan over medium heat, add olive oil until it covers the base of the pan, then add onions and cook until slightly brown. Add mushrooms to the pan and continue cooking on medium/low heat until soft, stirring occasionally.
- While mushrooms and onions cook, boil water for pasta according to the package instructions and add in 1 tbsp of olive oil to the pot.
- Once the pasta is cooked, strain the pasta and keep ½ cup of pasta water to use in tahini sauce.
- Place all of the tahini sauce ingredients into a high speed blender or food processor and blend until smooth.
- In a large bowl, mix together pasta with mushrooms, onions, tahini sauce, and sprinkle with fresh parsley, salt to taste, pepper, and fresh squeezed lemon juice! Serve warm and ENJOY!
