Whole Wheat Pasta Primavera With Tahini and Sesame

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Give your pasta night a Mediterranean makeover with this Vegetable Spaghetti tossed in a creamy tahini sauce and topped with sesame seeds. Inspired by classic Greek recipes for cold noodles with sesame, this dish is loaded with fresh vegetables, whole wheat spaghetti, and a luscious, calcium-rich tahini dressing. Perfect for vegans, vegetarians, and anyone looking for a healthy, plant-based meal, this recipe is quick to prepare and full of flavor. Ideal for family dinners, meal prep, or a nourishing lunch, it’s a delicious way to enjoy the benefits of the Mediterranean diet.

Course main, pasta

Cuisine Mediterranean, vegan

Keyword Diane Kochilas, Diane Kochilas recipes, Greek pasta, How do you make spanakopita mac'n'cheese?, spanakopita, Greek recipes, Greek cooking, Greek food, Greek cuisine, Greek vegetarian recipes, easy healthy pasta, Mediterranean diet pasta, Greek tahini sauce, healthy plant-based dinner, Mediterranean pasta recipe, sesame seed pasta, tahini pasta, vegan Greek recipes, vegan mediterranean recipes, vegetable spaghetti, whole wheat spaghetti

PREP TIME 15 minutes

COOK TIME 20 minutes

SERVES 4

Ingredients

1 cup tahini preferably from unhulled sesame
½ cup extra virgin Greek olive oil or more, as needed
2 to 3 tablespoons lemon juice to taste
Greek sea salt to taste
1 pinch cumin
3 garlic cloves minced
½ cup water
3 cups raw broccoli florets cut small
2 medium carrots peeled and diced
2 medium zucchinis trimmed and diced
1 large red bell pepper seeded and sliced thinly
3 tablespoons ouzo
Salt to taste
1 pound 450 g whole wheat or legume-based spaghetti
2 tablespoons sesame or nigella seeds

Instructions

In the bowl of a food processor, beat together the tahini, 6 tablespoons of olive oil, lemon juice, sea salt, cumin, garlic, and enough water to make a thick, creamy paste.
Heat the 2 tablespoons of olive oil in a large frying pan over medium heat and quickly sauté the broccoli florets. Add the carrots and stir. Add the zucchini and peppers. Raise heat to medium and carefully add the ouzo. Stir all together quickly and gently for about 4 minutes, until al dente. Season to taste with salt. Cover and set aside.
Cook pasta according to the package instructions. Drain and reserve 1 cup of the pasta cooking liquid. Add a little of it to the tahini mixture, processing until smooth. Continue to add a little more, as needed, to create a creamy, smooth sauce.
In a large bowl, toss together the pasta, vegetables, and tahini sauce. Serve garnished with sesame seeds.