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Tahini Rotini


Vegan Planet, Robin Robertson with minor changes by Eve

This innovative pasta supper has a sauce that's both creamy and spicy!


2 large garlic cloves, peeled
240 ml1 c. cooked or canned chickpeas, drained and rinsed
59 ml1/4 c. tahini (sesame paste)
Juice and zest of one lemon*
30 ml2 T. tamari or other soy sauce
1 ml1/8 tsp. cayenne
240 ml1 c. vegetable stock, heated
8-12 oz. rotini or other small pasta (mine was called pagodas)
470 ml2 c. broccoli florets
30 ml2 T. sesame seeds, toasted


In a food processor, combine the garlic, chickpeas, tahini, lemon juice (reserve the zest), tamari, and cayenne and process until smooth. Transfer the mixture to a medium-size saucepan over low heat, stir in the hot stock, and keep warm.

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes. During the last 5 minutes of cooking time, add the broccoli florets to the pot.

Drain the pasta and broccoli and place in a large, shallow serving bowl. Add the warm tahini sauce and toss gently. Sprinkle with the reserved lemon zest and sesame seeds and serve at once.

Serves 4


*I find that 2 T. lemon juice and a scant tablespoon of zest works well.

Major Ingredients: 


Catherine in Sarasota says: "I only have a mini food processor, which wasn't large enough to puree the ingredients, but I took my time with a potato masher, and that did the trick. Loved the lemon zest garnish!"