5 from 12 votes
Avocado Tahini Pasta
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

Oil-free pasta with a creamy avocado tahini sauce. Can be served warm or chilled. Packed with optional vegetable mix ins, healthy fats, and chickpea pasta protein. Perfect for an easy weeknight meal or lunch!

Course: Main Course
Cuisine: American
Keyword: Avocado Tahini Pasta
Servings: 4
Calories: 245 kcal
Author: Lauren Kirchmaier
  • 8 ounces Chickapea Pasta - any shape will work
  • 1 cup loosely packed basil, chiffonade
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 3-4 radishes, thinly sliced
  • 1 large avocado, mashed
  • 1/4 cup runny tahini (or sub hummus)
  • 1/4 cup water
  • 1/4 cup freshly squeezed lemon juice
  • pinch of Himalayan sea salt
  • black pepper
  1. Prepare pasta according to package instructions, once cooked, drain and rinse with cool water and transfer to a large mixing bowl.

  2. Wash and chop your vegetable mix-ins of choice.
  3. Make the avocado tahini sauce while the pasta is cooking by adding avocado, tahini, water, lemon juice, salt, and pepper to high speed blender and processing until smooth.

  4. Drain any excess liquid from the pasta and fold in avocado-tahini sauce. Next, fold in the basil, cherry tomatoes, bell pepper, and radishes until well mixed.

  5. Garnish with black seeds and serve immediately.
  6. Leftovers keep in the fridge for 2-3 days, though best when fresh!