Here, creamy avocado and iron-rich tahini come together to make a delicious, super-simple, dish! This avocado tahini pasta is great for a quick dinner, or make-ahead lunch. Vegan, gluten-free, soy-free, and nut-free.
[wprm-recipe-jump]
It’s avocado season! That means that the trees my parents have are loaded down with these highly popular fruits. I’m truly grateful that they’ve had trees since I was very little, no matter the house! My eyes may have been bigger than my fridge the last time I brought some back to Vegas, so I’ll have a few avocado recipes coming your way. There are worse things in life, right? 😉
First, I wanted to create a recipe that was savory, but wasn’t guacamole. Nothing against guac, it’s just been done a million times; though I do love my Roasted Veggie Guacamole recipe. This avocado tahini pasta came to mind when I needed to feed myself, late one night. Hmm.. It needed to be quick, fairly healthy, and use up some of these avocados! A few minutes later, I had the first version of this dish.
While I enjoyed this most at just cooler than room temperature, you can also leave it in the refrigerator to chill until serving. I wouldn’t recommend eating it warm, but that’s mostly because warm avocado is a little weird to me. Aside from eating this as a meal, you could easily serve it as a side at a barbecue or party.
Next up, I’m thinking avocado raspberry popsicles! If there’s anything else you’d like to see done with avocados, let me know in the comments. <3
1 year: Toasted Quinoa-Stuffed Mangos // 2 years: Chipotle Mac n Cheese // 4 years: Southwestern Kale Salad // 5 years: Spicy Vodka Lemonade // 6 years: Creamy Greek Summer Salad
Gluten-free Avocado Tahini Pasta
Here, creamy avocado and iron-rich tahini come together to make a delicious, super-simple, dish! This avocado tahini pasta is great for a quick dinner, make-ahead lunch, or a side.
Ingredients
- 2 1/2 cups dried gluten-free pasta
- water for pasta
- 1 cup mashed avocado
- 1/4 cup smooth tahini
- 1/4 cup water
- 1/4 cup lemon juice
- 1/2 teaspoon dried parsley
- 1/4-1/2 teaspoon salt
- 1/4 teaspoon agave nectar
- 1/4 teaspoon black pepper
- 1 1/2 cups loosely packed arugula
- 1 cup diced tomatoes
- 1 tablespoon capers, OPTIONAL
- 1/2 teaspoon black sesame seeds, garnish
- 1/2 cup sprouts or micro greens, OPTIONAL garnish
Instructions
- Prepare pasta according to package instructions, once cooked, drain and rinse with cool water. Keep in pot or transfer to a mixing bowl and top with a few ice cubes to speed up the cooling process. While cooling, make sauce.
- In a mixing bowl, whisk together avocado, tahini, water, lemon juice, parsley, salt, agave, and pepper, until smooth. You can also do this in a food processor, if you have one. Taste and add salt if needed.
- Drain any excess liquid from pasta and fold in avocado-tahini sauce. Next, fold in arugula, tomatoes, and optional capers. Either refrigerate until cooler or chilled, or serve and top each serving with sesame seeds and sprouts. Enjoy! Will last up to 4 days in refrigerator.
Nutrition Information:
Yield: 4Serving Size: 1 gramsAmount Per Serving:Unsaturated Fat: 0g
If you make this, tag me in your creations! @veganyackattack or #veganyackattack, see you soon!
![Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_300,h_300/https://veganyackattack.com/wp-content/uploads/2021/01/spicyudonnoodlesoup-header-500x500.jpg "Vegan Spicy Udon Noodle Soup [The Friendly Vegan Cookbook]")
Pingback: Gluten-free Avocado Tahini Pasta – Maintaining a strict diet
Pingback: Gluten-free Avocado Tahini Pasta - All Personal Health
Pingback: Gluten-free Avocado Tahini Pasta – Vegan Yack Attack – Diet Advice Online
I see a lot of avocado pesto pasta recipes and those are all well and good, but I love this avocado and tahini combo – sounds perfect for the hot weather. Putting this one on the blog’s meal plan for the week – thank you for sharing!
Agreed! Love avocado pesto, but this was a fun twist! I hope you enjoy it!
This was really good. We will be making this again!
So happy to hear that, Nicole! 😀
A great recipe! I love such a kitchen – tasty and healthy and positive at the same time. My fit style fits perfectly. You’ve been inspired by this recipe terribly and I will even try to try it out today. There will be a very tasty dinner from what I see in the pictures. Sensational blog, greetings and I count on more posts;)
Thank you for the kind words!
OMG. put these in my mouth. I only just recently had my first avocado then and now I’m obsessed. Thanks for making the best comfort food vegan! You are my favorite food blogger 😉
So easy to be obsessed with avocados! And that means so much, thank you, Dave!
I love this recipe! Avocado and tahini are a gorgeous combination. On my list of things to make.
Agreed! And let me know how it goes! 🙂
Loved this! I think my avocado was probably pretty teeny tiny compared to yours, I found the Tahini just a touch too strong, so I added some chucks of avocado into it when I had leftovers. Also added some garlic because I have a problem -.- hahaha!
Hey, Jessica! You’re probably right about the avocado, but I’m so glad you found a solution. I love the addition of the garlic. Thanks for sharing your experience, and I’m so glad you enjoyed the recipe.
hi, I had a question about the dried parsley. is it just for color? I thought dried parsley had almost no flavor?
Sorry for the delayed response! It’s definitely for flavor. If your dried parsley doesn’t taste like anything, it may be old and past it’s prime.
Pingback: 30 Amazing Vegan Pasta Recipes – No Sweat Vegan