Spring is in the air and this vegan lemon tahini pasta with peas and zucchini screams spring. This pasta is rich and creamy while still being dairy free. It is also a high protein vegan pasta recipe thanks to the frozen peas. The scallions in this pasta also impart a zesty spring flavor. You can get almost all of the produce for this pasta from your local spring farmers market. You will love this recipe!
I love a good pasta recipe. For more yummy vegan pasta recipes try my creamy zucchini pasta or my sweet potato harissa pasta.
Why you'll love this recipe
It is easy to make.
It's made with healthier ingredients.
This recipe is the perfect vegan dinner.
The recipe is vegetarian, vegan, high in protein and gluten free.
It is delicious and perfect for spring.
It is creamy without any dairy and is packed with flavor thanks to the scallions.
Instructions
Cook your veggies until softened.
Mix together tahini sauce.
Pour sauce over pasta and veggies and mix until combined.
Let cool and dig in!
Ingredients
- garlic
- scallions
- zucchini
- frozen peas - for plant based protein
- tahini - for vegan creaminess
- pasta water
- lemon
- nutritional yeast - for vegan cheesy flavor
- miso pasta - for umami flavor
Substitutions
- parsley - can be subbed with your favorite herb.
- tahini - can be subbed with cashew butter.
Storage instructions
The extra pasta can be stored in a sealed container in your fridge for up to two days. The sauce will seem thick and gummy but will loosen up once reheated.
Equipment
You just need a skillet and your stove top for this recipe.
Recipe FAQS
Tahini has a rich nutty flavor similar to peanut butter but less strong.
Hands down my favorite tahini is Soom tahini. It is creamy, rich and not bitter at all. This is the only tahini I will buy!
Recipe Pro-Tips
A good quality tahini will make this recipe. Some tahini is bitter! My favorite is Soom tahini.
Other pasta recipes to try
If you make this Vegan Lemon Tahini Pasta with Peas and Zucchini, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Lemon Tahini Pasta with Peas and Zucchini
Ingredients
Sauce
- ⅓ cup tahini
- ½ cup reserved pasta water
- juice from 1 lemon
- 2 tablespoons nutritional yeast
- salt to taste
- pepper to taste
- 1 teaspoon miso paste optional for flavor
Other ingredients
- 1 small zucchini - halved and finely chopped
- 1 cup frozen peas
- ¼ cup finely chopped scallions
- about 3 cups dried pasta of choice - cooked
- ¼ cup parsley or herb of choice
- 1-2 cloves finely chopped garlic
Instructions
- Heat oil in a skillet over medium heat. Add scallions and cook for 3 minutes. Add garlic and zucchini and cook for about 6 more minutes, until veggies have started to soften. Add in salt and pepper to taste. Finally add in frozen peas and cook for 5 minutes, until everything has softened and is cooked through.
- Mix together sauce ingredients in a jar or measuring cup.
- Add pasta to the pan with the veggies over low heat. Pour over sauce and mix until combined. Top with fresh parsley. Dig in and enjoy.
Anita says
Hello,
Just FYI, the recipe card is still missing the amount of peas and pasta water
Kristi says
Thanks Anita, I just fixed this.
Becky says
Hey, this sounds super tasty so I will be making it for my husband, toddler and I this week and look forward to leaving a rating. However, I don’t know whether it is just me, but in the ‘other ingredients’ it only mentions the pasta and parsley, so I don’t know your intended amounts for the scallions, garlic, peas and zucchini. I’m happy to make up the amounts myself, but I thought I’d point it out in case it’s not just me that can’t see the full recipe! I thought it might be because you have to click on the link to ‘shop ingredients’ but because I am in the UK I am unable to use that site.
Kristi says
Hi Becky, thanks for letting me know. When I updated this blog post some of the ingredients got left off, the recipe card is now fully updated with all of the ingredients.
Mindi says
Hi Kristi,
Peas are still missing from the ingredient list. What amount did you use?
Kristi says
I used 1 cup. Thanks for letting me know the recipe card should be fixed now.
Kat says
Love this recipe, so good!