A creamy lemon tahini sauce with tons of fresh veggies make this light and flavorful pasta the perfect on-the-go meal!

One-Pot Lemon Tahini Pasta [Vegan]





  • 2 cups uncooked pasta
  • 1 cup vegetable broth
  • 1/4 cup coconut cream
  • 1 1/4 cups cauliflower rice, completely drained
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 2 tsp oregano
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 6 small bell peppers, diced
  • 1/4 medium onion, diced
  • 2 large stalks kale, thinly sliced
  • 1/4 cup pasta water


  1. Add all sauce ingredients (all ingredients except pasta, pasta water, onion, bell pepper, and kale) to a blender and blend on high until completely smooth and set aside.
  2. In a large pot, cook your pasta according to the package. While pasta is cooking, prep veggies by dicing onion and bell peppers and slicing kale.
  3. Once pasta is cooked, drain, reserving 1/4 cup of the pasta water. Add the blended sauce, veggies, and pasta water to the same pot along with the pasta and return to the stove.
  4. Cook over medium-low heat, covered, for 20 minutes until vegetables have softened. Remove from heat and enjoy either hot or cold.


If using gluten-free pasta, do not add pasta back to the stovetop when cooking the sauce and veggies. Store the sauce/veggies separate from the sauce to avoid the pasta getting mushy. If eating right away, add the pasta in a few minutes before the sauce and vegetables are cooked. Gluten-free pasta gets mushier when stored in a sauce, so it is best to store them separately.