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–+ servings
Shallow white plate with spaghetti in a cherry tomato pasta sauce topped with basil.
5 from 1 vote

Tahini Cherry Tomato Pasta Sauce

This incredibly creamy cherry tomato sauce uses tahini instead of heavy cream to make it vegan and comes together in just 15 minutes.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Eloïse

Ingredients
 

  • 2 servings of pasta gluten-free if needed
  • 2 garlic cloves
  • 20 oz (550 g) cherry tomatoes
  • 2 tablespoons olive oil
  • ¼ teaspoon fine sea salt more to taste
  • 2 tablespoons tahini or cashew butter or white almond butter
  • ½ cup (120 ml) warm water or pasta water
  • 2 handfuls of fresh basil

Instructions
 

  • Spaghetti cooking in a large white ceramic pot.
    Pasta: Cook the pasta according to package directions. Save a little pasta water when the pasta is almost cooked.
  • Hand pressing a lid onto some cherry tomatoes and slicing them with a knife.
    Prep: Peel the garlic cloves and crush them with the flat side of a knife. Wash the cherry tomatoes and cut them in half. I like to hold them in place with a lid to slice through multiple cherry tomatoes at once.
  • Three pieces of garlic in olive oil in a pan.
    Infuse: Heat a large pan with olive oil. Add in the garlic cloves and let them infuse the oil for 1 minute.
  • Stewed cherry tomatoes in a pan.
    Sauté: Add in the cherry tomatoes and season with salt. Sauté over medium-high heat for 10 minutes until the tomatoes fall apart. Stir often to prevent them from sticking to the bottom of the pan.
  • Light orange cherry tomato sauce in a pan.
    Tahini: Remove the garlic cloves and reduce to low heat. Add in the tahini and warm water. Stir until a sauce forms.
  • Spaghetti in tomato sauce in a large pan.
    Toss: Add the cooked and drained pasta to the pan and toss until they are well covered in sauce. Serve with fresh basil.

Nutrition

Calories: 544kcal | Carbohydrates: 74g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Fiber: 4g | Sugar: 7g
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