Simple Tomato Tahini Pasta


This is one of my go-to speedy recipes for a healthy refueling meal after a workout. It’s so simple in fact, that it’s almost an exaggeration to call it a recipe, but let me bask in my (imagined) creative genius all the same. What I like about this besides that fact that it’s so quick and easy to make is that it’s incredibly satisfying – the tahini gives the whole thing a creamy and indulgent element, while the veg adds some freshness to it.

Simple Tomato Tahini Pasta

Makes: 1 serving


  • 100g whole wheat, spelt or brown rice pasta
  • 2 tbsp tomato purée
  • 1 heaped tbsp tahini*
  • bit of olive oil
  • frozen peas
  • any other fresh or leftover veg, for example zucchini or broccoli
  • optional: sesame seeds, hemp seeds or mixed seeds; nutritional yeast
  • optional (but recommended): add some hot, smoked paprika (or Sriracha or another chili sauce) to take this to the next level!

*It’s impotent that the tahini that’s not too bitter. If you’re out of tahini or don’t like it, you can also use cashew butter for a more neutral creaminess.


  1. Cook the pasta in salt water according to the packet instructions, adding the peas and some chopped veg (the peas only take a few minutes and if you finely dice the zucchini it’ll also cook very quickly. I tend to throw them in 3-4 minutes before the pasta is done).
  2. Once cooked, drain the pasta and veg and drizzle a bit of olive oil over it before adding and stirring through the tomato purée and tahini (and seasoning with the smoked paprika / chili sauce, if using). Sprinkle any seeds and/or nutritional yeast on top  Eat directly or let cool and pack into a tupperware for later. Enjoy!

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