This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch. Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta! I’m a huge…
This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.
I’m a huge fan of easy vegan pasta dinners. They’re low-effort and the whole family loves ‘em! The best part is that you don’t need fancy ingredients for an unforgettable pasta dinner. All it takes are the right pantry staples.
That’s exactly what this 15 Minute Tahini Pasta recipe is all about—simplicity!
It combines a 6-ingredient creamy tahini pasta sauce with your favorite cooked pasta noodles, cherry tomatoes (or any veggies you like), and fresh basil. The savory-nutty-tangy flavors are perfectly balanced and every bite is more comforting than the last!
Why you’ll love this creamy tahini pasta
It’s crazy easy – Would you believe me if I told you that it only takes 15 minutes to make pasta with tahini sauce? It’s true!
Super rich and creamy – Two surprising ingredients make this tahini pasta creamy and indulgent: tahini sauce and pasta cooking water! That, plus a handful of simple seasonings, makes this simple yet luxurious meal one to remember.
Flexible – There are so many ways to make this recipe your own. Stretch it a little further by adding more vegetables; play with the flavors using extra seasonings and aromatics.
Frequently asked questions
What is tahini?
Tahini is a seed paste made from ground sesame seeds. It’s a lot like nut butter but has a runnier texture and a slightly bitter, nutty taste. Tahini is a staple ingredient in hummus but can also add flavor and creaminess to plenty of other recipes, like homemade salad dressings, baked goods, and more.
Can this recipe be made gluten-free?
Of course! Just replace the regular pasta with your favorite short gluten-free pasta noodles.
What can I add to this?
Put your own spin on this dish with the seasonings and add-ins of your choice! Here are a few ideas to get you started:
Vegetables – Steamed or roasted asparagus, sun-dried tomatoes, spinach, broccoli, or artichokes would add bulk to this dish.
Vegan cheese – Stir in a little vegan parmesan cheese, 2 to 3 tablespoons of nutritional yeast, or a generous dollop of vegan mascarpone to give the pasta a cheesy twist.
Protein – Toss the pasta with a can of drained and rinsed chickpeas, butter beans, or cannellini beans, or top it with your favorite vegan chicken or baked tofu to make it more filling.
How do you store the leftovers?
After it cools to room temperature, transfer the leftover pasta to an airtight container and store it in the fridge for up to 5 days.
Reheat the leftovers in the microwave or a saucepan over medium heat until warmed through. Add a splash of water, broth, or non-dairy milk to make the consistency saucy again, if needed.
This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.
Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes! Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy…
Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!
Tofu Palak Paneer is a rich and aromatic Indian-inspired dish that combines pan-fried tofu with a luxurious and easy vegan spinach curry. With protein from the tofu and plenty of vitamins, minerals, and fiber from the spinach, palak paneer with tofu is as healthy as it is delicious!
What is palak paneer?
Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy (palak) and pieces of Indian cheese (paneer). It has warm and vibrant flavors and plenty of richness from the cheese.
While vegetarian, this dish is traditionally not vegan-friendly because of the heavy cream in the gravy and cheese being a main component. My version, however, swaps these for simple vegan substitutions, like golden fried tofu cubes instead of cheese and vegan cream instead of heavy cream.
The result? A protein-rich, creamy, and flavor-packed Indian-inspired dinner!
How to make tofu palak paneer
Find the complete recipe with measurements in the recipe card below.
Add the pressed tofu cubes to a large bowl and sprinkle the nutritional yeast, garam masala, and salt over top. Toss to coat.
Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and fry in a single layer until the pieces are golden brown on all sides. Transfer them to a plate and set aside.
Tip: Do not move the tofu around when you first add it to the pan! Instead, leave it alone for a few minutes so a crust can form. This makes it way easier to flip without ripping.
Next, boil some water in a large pot and add the spinach. Cook until the spinach leaves wilt, then drain the water.
Transfer the blanched spinach to a blender or food processor and blend until it’s as smooth as you like (I like it with some texture, but you can blend it until it’s completely smooth if you’d like). Set aside.
Heat more oil in a large skillet over medium heat. Once hot, sauté the onion, garlic, ginger, serrano pepper, and cumin seeds until soft and fragrant. Next, stir in the garam masala, coriander, turmeric, cayenne pepper, and salt.
Tip: Stir the aromatics and spices frequently while they’re simmering in the hot oil, or else they might burn.
Pour the spinach sauce into the pan with the onion mixture. Stir in the cream, then let the sauce simmer.
To finish, add the fried tofu paneer to the pan and toss to coat. Serve the spinach tofu curry over rice with chopped cilantro on top and vegan naan on the side. Enjoy!
Frequently asked questions
What’s the difference between palak paneer and saag paneer?
Palak paneer and saag paneer are almost the same dish, as they’re both made with paneer (Indian cheese) and a leafy green curry. The main difference is the types of greens used in the curry. Palak is the Hindi word for spinach, while saag refers to mixed greens, like mustard greens, kale, fenugreek leaves, spinach, etc.
What should you serve with vegan palak paneer?
You can really take this dish to the next level by serving each scoop over cooked basmati rice or brown rice and garnishing each bowl with fresh chopped herbs, like cilantro or parsley, a dollop of mango chutney, and a spritz of lemon juice or lime juice.
I wouldn’t say that vegan spinach curry is spicy, but a dollop of vegan raita or plain vegan yogurt on top can help temper any spicy or bold flavors. Lastly, include a few pieces of Indian flatbread on the side, like roti or my Homemade Vegan Naan, to scoop up every bite!
Can I bake the tofu instead?
Yes! Instead of pan-frying, you can bake or air fry the tofu cubes instead.
Do you have to blanch the spinach?
Yes, blanching the spinach is a very important step when making the spinach sauce. It not only softens the spinach leaves but also removes the natural bitter flavor. The spinach curry will likely taste very bitter if you sauté the leaves in a hot oiled pan instead.
Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!
Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes, or up to an hour.
Cut the tofu into cubes and place in a large bowl. Add the nutritional yeast, garam masala and salt and gently mix until coated.
Heat the oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the tofu in a single layer. Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
Transfer the golden tofu cubes to a plate and set aside while you make the sauce.
Make the spinach sauce
Fill a large pot with water and bring to a boil. Once the water is boiling, add the spinach and cook for about 1 minute, until the spinach wilts. If it doesn't all fit at once, add half, then once it wilts, add the rest.
Drain the spinach in a colander. Transfer to a blender or food processor and blend for about 10 seconds, then scrape the side and blend for 10 more seconds. I like to leave some texture, but you can blend it smoother if you want. Set aside.
Heat a large skillet with the oil on medium heat. Add the onion and sauté for about 5 minutes, until translucent. Next, add the garlic, ginger, serrano pepper and cumin seeds and sauté for 30 seconds. Now add the garam masala, coriander, turmeric, cayenne pepper and salt. Stir to coat the onions in the spices.
Pour the blended spinach into the pan and stir well. Stir in the cream and let the sauce simmer for about 5 minutes.
Add the tofu paneer to the sauce, and serve with basmati rice, naan and perhaps chopped cilantro.
Notes
Leftovers will keep in a covered container in the refrigerator for up to 4 days. It can also be frozen.
For the cream, you can use a store bought unsweetened and unflavored vegan creamer, or canned coconut milk or my favorite – cashew cream. In a pinch, you can even use an unsweetened plant milk like soy, almond or oat milk.
The nutrition information is an estimate only and does not include rice or naan.
Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein! Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach…
Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!
This easy, dreamy, and creamy Lemon Pasta recipe is ready to eat in 15 minutes! It’s bursting with refreshing lemon flavors but is still comforting enough for chilly spring days.
Despite being a really simple spring or summer meal, vegan lemon pasta has a surprising amount of plant-based protein to keep you fuller longer. I blended silken tofu with lemon juice and lemon zest to make a zesty and creamy yet filling pasta sauce, then folded white beans and spinach into the finished dish. Once it’s ready, the pasta packs a whopping 20 grams of plant-based protein per serving!
Why this is the perfect pasta dinner for spring
Lovely lemon flavors – Fresh lemon juice and lemon zest in the pasta sauce fill this dish with light lemon flavors, making it a refreshing meal for spring.
Rich and creamy – Blending silken tofu in the pasta sauce makes it surprisingly indulgent without having to use cream or milk.
High in protein – There’s some sneaky protein in this lemon pasta recipe thanks to silken tofu and white beans! For even more protein, swap the regular pasta for your favorite protein pasta or bean-based pasta.
How to make lemon pasta
Find the complete recipe with measurements in the recipe card below.
Boil the pasta according to the package instructions, then drain and set aside.
Blend the silken tofu, lemon juice, lemon zest, salt, and red chili flakes until smooth and creamy. Set aside.
Heat the olive oil in a skillet over low-medium heat. Once hot, add the garlic and cook until fragrant.
Pour the lemon pasta sauce into the pan with the garlic. Add the cooked pasta to the pan, then toss to coat. Turn down the heat.
Stir the white beans*, baby spinach leaves, and parmesan cheese (optional) into the lemon pasta until the spinach wilts and the cheese melts.
*Blend the white beans directly into the lemon cream sauce if you’d like. You still get a creamy pasta dinner, but you won’t miss out on the extra protein.
Serve the lemon pasta in bowls with lemon zest and parmesan sprinkled on top, then enjoy!
Frequently asked questions
What should I serve with vegan lemon pasta?
Lemon pasta is filling enough to be served on its own for spring and summer dinners. To make it extra hearty, you can top it with vegan chicken, lemon tofu, vegan salmon, or cooked vegetables, like asparagus, peas, or broccoli.
Feel free to swap the silken tofu for ½ to ¾ cup unsweetened vegan cream (or coconut milk) instead. Pour it into the pan when you would normally add the sauce, then stir in the rest of the sauce ingredients (there’s no need to blend the sauce for this option).
Can I make the sauce ahead of time?
Sure! You can blend the sauce as normal, transfer it to an airtight container, and store it in the fridge for up to 3 days before serving.
How do you store the leftovers?
Once cooled, transfer the leftover lemon pasta to an airtight container and store it in the fridge for 2 to 3 days. Reheat the leftovers in a saucepan over medium heat until warmed through. Feel free to add a splash of milk to make the pasta creamy again.
Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!
Boil the pasta according to package instructions, then drain and set aside.
While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.
In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Pour the creamy sauce from the blender into the pan with the garlic and stir.
Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.
If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.
Serve.
Notes
Leftovers will keep for around 3 days in the refrigerator. I don’t recommend freezing this dish.
To increase the protein even more, use chickpea, edamame or lentil pasta.
If you don’t want to use silken tofu, simply add 1/2-3/4 cup of vegan cream (unsweetened) or coconut milk. No need to blend the sauce, just add to the pan after you sauté the garlic.
This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes! Transform more of the canned beans in your pantry with these Best Vegan Baked Beans, Easy Chickpea Curry, and White Bean Soup recipes! You’ll never look at…
This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes!
You’ll never look at a can of butter beans the same way again after trying this rich and comforting butter beans recipe! It combines canned butter beans with a luxurious cashew cream, sun dried tomato, and Italian herb sauce that’s easy to make in a blender. Every bite tastes like it came from your favorite Italian restaurant, especially when scooped up with crusty bread!
There’s really no chopping at all required (except the optional slicing of baby spinach), so this is truly a ridiculously easy and incredible meal!
Why you’ll fall in love with this butter beans recipe
Marry Me Butter Beans – Ever heard of Marry Me Chicken? This recipe is a play on that indulgent, creamy, and crave-worthy meal but uses non-dairy substitutes and canned butter beans instead of meat.
Creamy and indulgent, but healthy – Every bite of this canned butter beans recipe is rich, creamy, and comforting. You won’t even notice that it’s loaded with plant-based protein and fiber!
Incredibly comforting – Make sure you have plenty of crusty bread (maybe my Dutch Oven Bread?) on the side because you’ll want to scoop up every last drop of this heavenly comfort food.
How to make this vegan butter beans recipe
Find the complete recipe with measurements in the recipe card below.
First, quickly soak the cashews in boiling water for 5 minutes.
Afterward, drain the water and add the cashews to a high-powered blender along with the garlic, sun dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt, and water. Blend until smooth and creamy.
Pour the sauce into a large skillet. Stir in the drained and rinsed butter beans, then heat over medium heat. Simmer the sun dried tomato sauce and beans, stirring often, until heated through.
For a thinner consistency, stir splashes of water into the sauce until it’s as thin as you like.
Lastly, stir the spinach and more sun dried tomatoes (optional) into the sauce. Cook until the spinach wilts, then serve the creamy butter beans in a bowl with crusty bread on the side for dipping. Enjoy!
For a truly impressive presentation, top the Tuscan butter beans with chopped fresh basil, a pinch of red pepper flakes, fresh parsley, and/or vegan parmesan cheese.
Frequently asked questions
Are butter beans the same as lima beans?
Yes, butter beans and lima beans are the exact same thing! Depending on where you are in the world, the can of beans may be labeled “butter beans” or “lima beans”.
Can I make this with dry butter beans instead?
Sure. To cook dry butter beans, soak 1.5 cups of dried butter beans in water overnight and boil them in fresh water the next day until they’re tender.
I can’t find butter beans. What can I use instead?
You can swap the canned butter beans for 2 cans of another soft and creamy white bean, like cannellini beans, great northern beans, or navy beans. Even chickpeas work well!
What can I substitute for the cashews?
I haven’t tested it, but you should be fine to use blanched slivered almonds instead of cashews in the sauce. For a nut-free alternative, experiment with raw sunflower seeds or 1 can of full-fat coconut milk instead (don’t use as much water with this option, just add water as need to the pan).
How do you serve this easy butter beans recipe?
These creamy sun dried tomato butter beans are hearty enough to be served on their own, either by the spoonful or scooped up with fresh, crusty bread. I like it with a sliced baguette from the store or slices of my Dutch Oven Bread!
If you’d like to stretch the meal a bit further, spoon the beans over a bowl of pasta, cooked white or brown rice, or the whole grains of your choice. Include this Kale Caesar Salad on the side to round out every bite, and finish the meal with my Vegan Chocolate Cake for dessert!
How do you store leftover butter beans?
Once the beans and sauce are cooled to room temperature, transfer them to an airtight container and store them in the fridge for 3 to 4 days or in the freezer for up to 1 month. Thaw the leftovers overnight in the fridge before reheating.
This Tuscan-inspired butter beans recipe tosses canned butter beans in a rich and creamy sun dried tomato sauce. It’s incredibly comforting, healthy, and ready in just 20 minutes!
Soak the cashews: Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
Blend the sauce: Drain the cashews and add to a high powered blender, along with the garlic, sun dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt and water. Blend until creamy and smooth.
Cook sauce and beans: Pour the creamy sauce into a large skillet. Add the drained and rinsed beans and simmer for 5-10 minutes, stirring often. Add a little more water, if desired, for a thinner sauce.
Stir in spinach and finish: Stir in the spinach and more sun dried tomatoes, if desired. Cook until the spinach wilts and is bright green. Remove from heat and taste, adding salt or black pepper as needed. Serve with crusty bread.
Notes
You can substitute sunflower seeds or raw slivered almonds for the cashews, if needed. Or use a can of full fat coconut milk and omit the water (or use more as needed to thin the sauce).
If you can’t find butter beans, this recipe works well with any kind of white beans – great northern, navy or chickpeas.
I love to serve it with crusty bread for dipping, but it’s good over rice, quinoa or another grain as well.
This is a great meal prep recipe! Store the leftovers in covered containers for up to 4 days. Reheat and serve.
Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts! Want more savory vegan breakfast ideas? Try my Vegan Breakfast Sandwiches (freezer friendly), The Best Tofu Scramble and JUST Egg Omelette. There isn’t usually time…
Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!
There isn’t usually time for fluffy pancakes or vegan omelettes during busy weekday mornings. We need a meal or snack that is filling, nutritious and full of flavor to grab and head out the door.
If you’re in the mood for something savory, try these Vegan Breakfast Burritos. They’re made with filling ingredients like eggy tofu scramble mixed with an incredible vegan queso, and breakfast hash with potatoes and beans.
Breakfast burritos are the best option to enjoy when you need a change from your usual overnight oats or green smoothies. Warm, savory, and satisfying, this protein-packed breakfast will keep you full for hours.
How to make vegan breakfast burritos
Find the complete recipe with measurements in the recipe card below.
First, make the super easy vegan queso in your blender. Set aside while you make the hash.
For the breakfast hash, all you need to do is warm oil in a large skillet and add the potatoes (I used a combination of sweet and yellow). Stir to coat in the oil, sprinkle with salt and pepper, cover and cook for about 10 minutes.
Uncover and add the red pepper and cook for another 15 minutes, until the potatoes and cooked and golden. Lastly, add the garlic, cook for a minute, then remove from heat and stir in the drained and rinsed beans.
Next, make the easy tofu scramble. Stir the delicious queso into the tofu scramble. YUM.
Lastly, assemble the burritos by laying a large tortilla flat. Add some of the tofu-queso mixture, followed by the hash. You can add anything else you want, like avocado slices, vegan sour cream, pico de gallo, cilantro or hot sauce, but I keep them simple for freezing.
Fold the sides over the filling and roll up, tucking the edges as you go.
Frequently Asked Questions
Do breakfast burritos freeze well?
Yes, that’s my favorite thing about this recipe. Wrap each one in foil or other wrap and place in a freezer friendly bag or container. Freeze for up to 3 months.
What is the best way to reheat frozen breakfast burritos?
Since I’m usually in a hurry, I just wrap in a paper towel and microwave them for 1 minute, then flip and microwave for 1-2 more minutes, until warm in the middle.
You can also bake at 350 degrees F wrapped in foil in the oven for about 20-30 minutes.
How do I prevent a soggy burrito?
Don’t add a lot of liquid in the filling, like watery salsa, especially if freezing. Make sure your tofu scramble isn’t super watery; cook the water from the tofu off, then mix in the queso.
Delicious and easy to make Vegan Breakfast Burritos are loaded with tofu scramble, vegan queso and easy potato veggie hash. They freeze perfectly for quick and filling weekday morning breakfasts!
Soak the cashews: Bring 3-4 cups of water to a boil (I use my tea kettle). Pour the hot water over the cashews and let soak for 5 minutes or up to an hour.
Blend: Drain the cashews, discard the soaking water and add to a high powered blender. Add the salsa, jalapeños and the juices, nutritional yeast and salt and blend until very smooth. Scrape down the sides of the blender if needed. Set aside.
Make the hash
Warm the oil over medium heat in a large nonstick skillet. Add the potatoes and toss them to coat with oil, sprinkle with salt and pepper, then place a lid on the pan and cook for 10 minutes.
Remove the lid and increase the heat to medium-high. Add the red bell pepper and cook for another 15 minutes or so, stirring occasionally, until the potatoes are cooked and golden brown.
Lower the heat to medium and add the garlic and cook for 1-2 more minutes, stirring so it doesn't burn. Remove from heat and stir in the beans.
Make the tofu scramble
Heat a tablespoon of olive oil in a skillet over medium heat. Remove the tofu from the package and drain the water. Crumble the tofu into the pan with your hands then cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
Add the nutritional yeast, black salt and turmeric and stir into the tofu. Cook for 5-10 minutes.
Remove from heat. Pour the queso into the pan with the tofu scramble and stir.
Assemble the burritos
Place a tortilla flat. Add some tofu scramble with queso, followed by a generous serving of the hash. Add hot sauce, cilantro, tomatoes or anything else you like (but avoid adding anything more if freezing).
Fold the sides of the tortilla over the filling, then roll, tucking the edges as you go.
If desired, coat a pan with oil and pan fry the burritos on each side until golden brown, about 3 minutes on each side.
Serve immediately, or wrap each one tightly in foil or other wrap and freeze. To reheat a frozen burrito, wrap in foil and warm in the oven at 350 degrees F for 20-30 minutes, or microwave for about 2-3 minutes flipping halfway through, until warm.
Notes
Gluten free – Use a large gluten free tortilla.
Lower sodium – To keep these lower in sodium, use salt free canned beans, and don’t add as much salt to the queso, hash or tofu scramble.
Soy free – Use scrambled JUST Egg instead of tofu, or chickpea scramble.