Lemon-Tahini Roasted Veggie Pasta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant vegetarian pasta with caramelized seasonal vegetables and a creamy, tangy tahini sauce that comes together in under 30 minutes. This mediterranean-inspired vegetarian (gluten-free, vegan) ready in about 40 minutes pairs Spaghetti, Rainbow carrots, Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 580 cal/serving

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Ingredients

12 oz Spaghetti
2 cups, thinly sliced Rainbow carrots
2 medium, sliced 1/4-inch thick Zucchini
1 cup Cherry tomatoes
3 tbsp Olive oil
4 cloves, minced Garlic
3 tbsp Tahini
2 tbsp Fresh lemon juice
1 tsp Lemon zest
1/2 tsp Salt
3 tbsp, chopped Fresh parsley

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 cups sliced carrots, 2 cups zucchini slices, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 2 minced garlic cloves. Spread evenly on a parchment-lined baking sheet.
Step 2: Roast for 20-25 minutes until vegetables are golden and tender, stirring once halfway through.
Step 3: While vegetables roast, cook 12 oz spaghetti in a large pot of salted boiling water for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
Step 4: Whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 2 tbsp reserved pasta water until smooth and creamy.
Step 5: Toss drained pasta with roasted vegetables and tahini sauce, adding splashes of reserved pasta water as needed to create a glossy coating. Stir in 3 tbsp chopped parsley until evenly distributed.

Frequently asked questions

How long does Lemon-Tahini Roasted Veggie Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Tahini Roasted Veggie Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Lemon-Tahini Roasted Veggie Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Tahini Roasted Veggie Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Tahini Roasted Veggie Pasta gluten-free?

Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.