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plate of pasta with brussel sprouts and lemon wedge with a glass of white wine

Vegan Brussel Sprout Tahini Pasta

A savory & delicious pasta full of garlicky, lemony, tahini sauce & brussels sprouts!
5 from 4 votes
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Course: Vegetarian Pasta
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 bowls


Tahini Sauce

  • ½ cup tahini
  • ½- ¾ cup water
  • 1 lemon juiced (about 2 Tbsp)
  • 1 teaspoon salt add more or less depending on preference
  • teaspoon ground pepper

Pasta Ingredients

  • 8 oz dried pasta cooked according to package instructions
  • 3 Tablespoons vegan butter 42 grams
  • 2 shallots finely chopped
  • 4 cloves garlic minced
  • 2 cups shaved brussels sprouts
  • ¼ cup white wine
  • salt & pepper to taste
  • fresh parsley optional garnish


  • Cook the pasta according to the package instructions. Then, strain and set aside for later.
  • While the pasta is cooking, make the tahini sauce and cook the veggies.. To make the tahini sauce, add all of the sauce ingredients including the tahini, water, lemon, salt, and pepper to a blender or food processor and blend until smooth. While the sauce will be semi runny, it will thicken up as soon as you add it to the pasta later.
  • Next, add the vegan butter to a large sauce pan or skillet and heat until melted. Once the butter has melted, add in the shallots and garlic and saute for 2-3 minutes. Then, add in the shaved brussels sprouts and saute over medium heat another 8-10 minutes.
  • Once the brussels are cooked and beginning to crisp, add in the white wine, salt, and pepper. Stir everything together and cook over medium heat another 2 minutes.
  • As a final step, add in the cooked pasta and tahini sauce and mix everything together over low heat an additional 2-3 minutes. If your sauce is too thick, add in extra water. If it is too thin, just heat it a little longer until it thickens.
  • Serve with a garnish of optional fresh parsley and a lemon wedge. Enjoy!


  • I recommend using a high quality tahini such as Soom Foods for this recipe. It is VERY important that the tahini you use is smooth and creamy (not thick and chunky) or the sauce may be too thick.
  • Leftover pasta can be stored in the fridge for 3-4 days or in the freezer up to 1 month.
  • White wine is completely optional in this recipe and can be removed or subbed with ¼ cup vegetable broth if you are trying to avoid alcohol.
  • Recipe can easily be doubled to serve more people!


Calories: 516kcal | Carbohydrates: 59g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 2g | Sodium: 682mg | Potassium: 540mg | Fiber: 6g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 55mg | Calcium: 94mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!