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“A twist on a classic, this vegan recipe uses tahini to increase the protein and add a nice mellowing nutty flavor to spaghetti sauce. It's really easy to make and very yummy. I like to make a batch for the week and take it for lunch; keeps well for several days in the fridge. I also use whatever pasta I have, and try to keep the whole-grain or sprouted varieties to increase the nutritional value even more. The ingredients reported here are direct from the book; I use 3 TBSP Tahnini and 6 oz Tomato paste, to make it slightly less nutty and more tomato-y. I got this recipe from the book "Vegan Cooking for Everyone" by Leah Leneman.”

Ingredients Nutrition

  • 12 lb whole-wheat spaghetti
  • 2 onions
  • 3 tablespoons vegetable oil
  • 4 tablespoons tahini (adjust to taste)
  • 4 tablespoons tomato paste (adjust to taste)
  • 1 12-2 cups water
  • 2 teaspoons yeast extract (optional)
  • freshly ground black pepper, as required


  1. 1. Cook the spaghetti.
  2. 2. Meanwhile, chop the onions and fry them in the oil in a saucepan for a few minutes until lightly browned.
  3. 3. Add the tahini and tomato paste and then the water (start with the smaller quantity and if the sauce is too thick, add the rest). Bring to a boil, stirring constantly until thickened. Stir in the yeast extract and add pepper to taste. Simmer, uncovered, for a few minutes.
  4. 4. When the spaghetti is tender, drain it and pour the sauce over it.
  5. Enjoy!

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