homemade pasta = comfort in a bowl
If there’s one thing that feels like pure comfort in a bowl, it’s homemade pasta—especially when it’s coated in a rich, creamy sauce!
This eggless pasta with a mushroom tahini sauce is a plant-based twist on classic Italian comfort food, bringing together hearty flavors and wholesome ingredients for a dish that’s both satisfying and nourishing.
The fresh semolina pasta gives this recipe a beautiful bite, tender yet firm, and it pairs perfectly with the silky, earthy sauce made from mushrooms, tahini, and cashew milk.
The tahini adds a subtle nuttiness and creaminess (no cream required!), while the nutritional yeast and a touch of maple syrup balance the savory depth with a hint of sweetness.
Topped with chopped walnuts and a sprinkle of vegan parmesan, it’s a cozy, flavor-packed meal you’ll want to make again and again.
Tips for making perfect eggless pasta:
Making pasta without eggs is easier than you might think and just as delicious! Semolina flour gives the dough its structure and chewiness, while olive oil adds a touch of richness.
- The key is to knead the dough long enough (about 10–15 minutes) to build elasticity. If the dough feels dry, add a teaspoon of water at a time until it comes together smoothly.
- Letting it rest before rolling is also essential—it relaxes the gluten, making the dough easier to work with and ensuring your pasta cooks evenly.
- And don’t skip dusting with flour when rolling and cutting, as it keeps your noodles from sticking together.
Whether you’re looking for a dairy-free pasta night option, experimenting with homemade noodles, or simply craving something deliciously creamy and comforting, this recipe delivers on all fronts — nourishing, simple, and 100% plant-based.
eggless pasta with mushroom tahini sauce recipe
Ingredients
For the Pasta Dough:
- 2 cups semolina flour
- 2 tsp olive oil
- 1 tsp salt
For the Sauce:
- 1 medium onion (diced)
- 3 garlic cloves
- 5 ounces mushrooms (sliced—you can use any mushroom; for this recipe, we used button mushrooms)
- 1/2 cup vegetable broth
- 1/4 cup tahini
- 1/4 cup cashew milk
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1 tsp maple syrup
- 1/4 cup chopped walnuts
- CLNF Vegan Parmesan
Instructions
For the Pasta Dough:
- Place the flour on a flat working surface and create a well.
- Slowly add the water and olive oil, and mix until well combined.
- Once mixed, knead for about 12-15 minutes to a smooth, soft dough.
- Form a ball, cover, and refrigerate for 15 minutes.
- Remove from the fridge and cut into 2 equal portions. Place 1 portion on a floured working surface and thinly roll it out using a rolling pin (or a pasta machine, if you have one). Dust with more flour (to prevent sticking) and loosely roll it up. Use a very sharp knife and cut the roll into strips.
- Continue the same process with the next portion of dough. To cook, bring a large pot of water to a boil. Add pasta and cook for about 3-4 minutes.
For the Sauce:
- While the pasta is cooking, sauté the onion and garlic over medium heat in a 1/4 cup of vegetable broth until soft.
- Add the mushrooms and continue until cooked.
- In a small bowl, whisk together the tahini, the remaining vegetable broth, cashew milk, apple cider vinegar, nutritional yeast, salt, and maple syrup.
- Add the cooked pasta, onions and mushrooms, and the sauce in a large bowl and mix.
- Cover with some chopped walnuts and Country Life Vegan Parmesan, and enjoy!
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