Lemony Tahini Pasta with Roasted Cauliflower

Creamy, bold, and weeknight-ready — this one-pan pasta dinner brings serious flavor without the fuss.

Looking for a comforting, flavor-packed meal that works with specialized diets? This lemony tahini pasta hits every note: tangy, savory, nutty, and full of texture thanks to roasted cauliflower. Naturally dairy-free, easily made gluten-free, and ready in under 40 minutes, it’s a sensory-rich dish that works whether you’re feeding a table or just yourself.

Why You’ll Love This Recipe

• Plant-based and protein-flexible (works with beans, chicken, or as-is)

• Creamy without dairy

• Lemony and bright, not heavy

• Make-ahead friendly — the tahini sauce keeps beautifully

Ingredients

For the Pasta:

• 8 oz pasta of choice (regular, gluten-free, or legume-based)

• 1 large head of cauliflower, chopped into small florets

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon smoked paprika (optional)

For the Lemony Tahini Sauce:

• 1/3 cup tahini

• 1 clove garlic, grated or finely minced

• Juice of 1 large lemon (about 3 tablespoons)

• Zest of 1 lemon

• 1 tablespoon olive oil

• 1/2 teaspoon salt (plus more to taste)

• 3–6 tablespoons cold water, to thin

Optional Add-Ins:

• Crispy chickpeas, pine nuts, or hemp hearts for crunch

• Fresh herbs (parsley, dill, or mint)

• Crumbled feta or chèvre (if dairy is tolerated)

• Protein add-on: grilled chicken, salmon, or roasted tofu

Instructions

1. Roast the cauliflower.
Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and smoked paprika (if using). Spread on a sheet pan and roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.

2. Cook your pasta.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

3. Make the lemony tahini sauce.
In a medium bowl, whisk together tahini, lemon juice, lemon zest, garlic, olive oil, and salt. Slowly add water 1 tablespoon at a time, whisking until the sauce becomes creamy and pourable.

4. Combine and serve.
In a large bowl or skillet, toss hot pasta with the tahini sauce, roasted cauliflower, and a splash of reserved pasta water (if needed to loosen the sauce). Taste and adjust salt or lemon.

Top with fresh herbs and any desired add-ins. Serve warm or at room temperature.

Storage & Meal Prep Tips

• The sauce can be made 3–5 days in advance and stored in a sealed container in the fridge.

• Leftovers keep well and taste even better the next day. Add a splash of water before reheating.

Substitutions & Customizations

• No cauliflower? Use roasted broccoli, sweet potatoes, or Brussels sprouts.

• No tahini? Try cashew butter or sunflower seed butter.

• Add protein for a heartier meal — leftover rotisserie chicken works great here.

Final Notes

This is the kind of pasta that doesn’t just fill you up — it wakes up your palate. Bright, nutty, and cozy in all the right ways. Serve it on a weeknight, meal prep it for busy days, or dress it up with herbs for your next gathering.

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