Vegan Bolognese Pasta with Tahini

This vegan bolognese pasta with tahini is easy to make and bursting with flavor. Serve with your favorite veggies and enjoy the cruelty-free version of the popular pasta dish!

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Vegan Bolognese Pasta with Tahini

Vegan Bolognese Pasta with Tahini


Served with cherry tomatoes and steamed brussels sprouts.



  • 8 oz dry pasta
  • 1 large onion, diced (200g)
  • 3 cloves garlic, minced
  • ½ to 1 tsp each, to taste: dried oregano, dried basil, dried thyme, ground sage, red pepper flakes, sea salt, black pepper
  • 2 large carrots, minced (200g)
  • 3 large stalks celery, minced (200g)
  • 1 block tempeh, crumbled* (225g)
  • 3 large ripe tomatoes, crushed (600g)
  • 3 tbsp nutritional yeast (20g)
  • 3 tbsp tahini (48g)


  1. In a skillet, heat some oil and saute the onion for 5 minutes.
  2. Stir in garlic, spices, carrots, and celery, and tempeh. Once the mixture is fragrant, add in tomatoes and bring to a boil. Cover the skillet and simmer on low heat for 15 minutes, stirring occasionally.
  3. Meanwhile, cook the pasta according to package directions; drain and set aside.
  4. Once the sauce mixture has thickened, stir in nutritional yeast and tahini, then season with more spices as desired.
  5. Serve with cooked pasta and enjoy!


Instead of tempeh, you may also use 1 block extra firm tofu, or 1 cup dry TVP (textured vegetable protein) cooked with 1 cup water, or ~8 oz vegan meatballs.

Find more of Lenny’s recipes on her blog, Vegamelon.

For more easy vegan pasta recipes, click here.


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