Spicy Tahini Pasta Sauce Recipe

I made a 4-ingredient Creamy Tahini Pasta that doubles as a sauce for zucchini noodles, burgers, or wraps, and I’m revealing the pantry trick that makes it so effortless.

I never believed a four ingredient sauce could rescue a sad lunch until I made this Spicy Tahini Pasta Sauce. it’s bold, nutsy and just a little reckless, thanks to creamy tahini and a good smear of sriracha that wakes everything up.

I keep thinking i’ll make something more complicated but this keeps pulling me back, messy and addictive in the best way. Sometimes I just spoon it on whatever is on my plate, and yeah people always ask whats in it.

Call it Creamy Tahini Pasta if you want a label, but honestly it tastes better than any description.

Ingredients

• Creamy sesame paste packing protein, healthy fats, nutty depth and thick silky mouthfeel.
• Vinegary chili paste giving sharp heat, a touch of sweetness and bright pepper flavor.
• Smoky complex North African chili blend adds warmth, depth and aromatic spice.
• Zesty acidic lemon juice cuts richness, adds tart brightness and fresh citrus snap.
• Starchy warm water thins tahini, helps emulsify sauce and cling to pasta.
• It’s creamy, spicy, tangy, slightly sweet, and sticks to noodles real good.
• Gives protein and fiber from sesame, plus vitamin C from lemon juice, kinda healthy.

Ingredient Quantities

• 1/2 cup creamy tahini
• 2 tablespoons sriracha or harissa
• 2 tablespoons fresh lemon juice (about 1 lemon, give or take)
• 1/3 to 1/2 cup warm reserved pasta water or warm water

How to Make this

1. Bring a pot of salted water to a boil and cook your pasta until just al dente, follow the package times, then before draining scoop out about 1/2 cup of the hot pasta water and set it aside, keep it warm, then drain the pasta.

2. In a medium bowl put 1/2 cup creamy tahini, 2 tablespoons fresh lemon juice and 2 tablespoons sriracha or harissa; start whisking them together, it will look thick and kind of stubborn at first so don’t panic.

3. Whisk steadily while slowly adding about 1/3 cup of the warm reserved pasta water, add more gradually up to 1/2 cup until the sauce becomes smooth and pourable but still creamy, you might need to push the tahini around with the whisk to emulsify it.

4. If the lemon makes the tahini seize or look grainy just keep whisking and add a little more warm water, it always loosens up, patience here pays off.

5. Taste the sauce and tweak it if you want more heat or tang, add an extra splash of sriracha or lemon a little at a time, and a pinch of salt if you like, but remember the pasta water already has salt.

6. Return the drained hot pasta to the pot, pour most of the sauce over it and toss vigorously, use extra reserved pasta water a tablespoon at a time to loosen the sauce until it coats the noodles evenly.

7. Serve right away over pasta or zucchini noodles, or use it as a spread for wraps or burgers, it thickens as it cools so thin with warm water if needed when reheating.

8. Store leftovers in an airtight container in the fridge for up to 4 days, stir in a splash of warm water before using again because tahini sauces firm up when chilled.

Equipment Needed

1. Large pot for boiling the pasta (and to save about 1/2 cup of hot pasta water)
2. Colander or pasta strainer to drain the noodles
3. Measuring cups and spoons (you’ll need 1/2 cup and tablespoons)
4. Medium mixing bowl for the tahini sauce
5. Whisk to emulsify the tahini with lemon and warm water
6. Heatproof cup or ladle to scoop and add the reserved pasta water gradually
7. Tongs or a pasta fork to toss the sauce with the hot pasta
8. Citrus juicer or reamer for the fresh lemon juice
9. Airtight container for storing leftovers in the fridge

FAQ

Spicy Tahini Pasta Sauce Recipe Substitutions and Variations

• Tahini: try sunflower seed butter (very similar texture and great for sesame allergies), or almond/cashew butter (milder, a bit sweeter, thin with a splash of warm water), or blended silken tofu for a neutral, creamy swap.
• Sriracha or harissa: substitute sambal oelek for straight up heat, or gochujang thinned with a little water or vinegar if you want a sweeter, fermented note, or crushed red pepper + a teaspoon olive oil if you just need quick heat.
• Fresh lemon juice: lime juice works almost exactly the same, or use white wine vinegar or apple cider vinegar diluted (start with half the amount and add to taste) for the tang.
• Warm reserved pasta water: plain warm water + a pinch of salt will emulsify fine, or low sodium vegetable broth for extra flavor, or use starchy cooking water from quinoa or rice in a pinch.

Pro Tips

– Save hotter pasta water than you think you need and add it s-l-o-w-l-y while you whisk, dont dump it all at once or the tahini will go weird; if it looks grainy just keep whisking and add a little more warm water, patience fixes it.
– If you want it silkier try adding a teaspoon of neutral oil or a splash of olive oil while you emulsify, or use an immersion blender for 20 seconds, that makes it glossy and sticks to noodles way better.
– Taste as you go, harissa and sriracha are not the same so add heat in small amounts, and only add salt at the end since the pasta water already has salt, you can always add more but you cant take it away.
– For storage and reheating: it firms when cold, so stir in a few tablespoons of warm water or microwave briefly and whisk, and if you want a little crunch sprinkle toasted sesame seeds or chopped herbs just before serving.