Lemon-Tahini Pasta with Roasted Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy pasta tossed in a vibrant lemon-tahini sauce, loaded with sun-ripened tomatoes and fresh herbs. This Italian-inspired pasta recipe (vegetarian, dairy-free), ready in about 35 minutes, pairs pasta, cherry tomatoes, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 410 cal/serving

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Ingredients

8 oz pasta
2 cups cherry tomatoes
3 tbsp tahini
2 tbsp fresh lemon juice
2 cloves minced garlic
1/4 cup chopped fresh basil
1 tbsp extra-virgin olive oil

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Instructions

Step 1: Bring a large pot of salted water to a boil. Cook 8 oz pasta until al dente, reserving 1/2 cup pasta water before draining.
Step 2: Toss 2 cups cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 15 minutes until blistered and juicy.
Step 3: Whisk 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 minced garlic cloves, and 2 tbsp reserved pasta water until smooth. Stir into drained pasta with roasted tomatoes and 1/4 cup chopped basil until glossy and well coated.