Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe

I absolutely love sharing this Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe with friends because it’s one of those meals that captures warmth, creaminess, and a gentle smoky kick all in one bowl. The marriage of tangy vegan yogurt with nutty tahini creates such a luscious sauce, while the paprika butter chickpeas bring a rich depth and a bit of spice that really wakes up your taste buds. It’s satisfying yet light, perfect for cozy dinners or impressing guests with a plant-based dish that feels indulgent but is simple to prepare.

Why You’ll Love This Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe

For me, the true magic of this Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe lies in the contrast of flavors and textures. The creamy, tangy sauce made from vegan yogurt and tahini beautifully coats the pasta, offering a mellow, nutty backdrop. Then you get these vibrant, crispy, smoky chickpeas that add a comforting pop of heat and richness. Every bite feels fresh and dynamic without being overwhelming. I especially adore how the lemon juice brightens everything up, making it taste like spring on a plate no matter the season.

Another reason I keep coming back to this recipe is how effortless it is. I usually have the pantry staples on hand—tahini, canned or cooked chickpeas, garlic, and lemon—so whipping this up is quick and stress-free. Even better, it’s perfect for a variety of occasions from a casual weeknight meal to a cozy weekend lunch with friends. What really makes it stand out is how the sauce combines familiar ingredients into something unexpected and delightful, all while being fully vegan and hearty enough to satisfy any pasta lover.

Ingredients You’ll Need

The dish shows a white plate filled with three main layers: the bottom layer is creamy and white with a soft texture, the middle layer consists of a heap of golden-brown roasted chickpeas covered with bits of chopped green herbs and small light tan pine nuts scattered on top, and the top layer features two bright yellow-green peppers placed near the center. The dish has a warm and fresh look, with slight reddish oil drizzles visible among the chickpeas and on the creamy base. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays a vital role, from the creamy base to the vibrant toppings, creating a harmonious blend of flavors and textures that is both comforting and exciting.

Vegan unsweetened Greek or Turkish style yogurt: Provides a tangy, creamy base that’s essential for the sauce’s luscious texture.
Tahini: Adds a rich, nutty depth that pairs beautifully with the yogurt, balancing creaminess and earthiness.
Garlic cloves: Minced fresh for a pungent, aromatic kick that enhances overall flavor.
Lemon juice: Brightens the sauce with fresh acidity to keep the dish lively and balanced.
Salt: Crucial for seasoning and bringing all the flavors together.
Dry pasta: I love using a sturdy short pasta or spaghetti; it holds the sauce well and creates a perfect bite every time.
Cooked chickpeas: Provide protein and a wonderful soft texture contrasted with a crispy, buttered coating.
Olive oil: Used to gently crisp the chickpeas and add richness to the pan.
Vegan butter: Essential for the smoky paprika butter coating that brings indulgent flavor to the chickpeas.
Sweet paprika powder: Offers a warm, mild smokiness that deepens the chickpea flavors.
Smokey spicy paprika powder: For a bit of heat and a darker smoky note that makes the dish pop.
Salt and pepper: To taste, ensuring perfect seasoning throughout.
Toasted pine nuts: Add crunch and a buttery contrast as a final garnish.
Finely chopped parsley: Brings fresh herbaceous notes and bright color to the plate.
Lemon zest: Enhances citrus aroma, complementing the sauce and chickpeas beautifully.

Directions

Step 1: Bring a large pot of salted water to a boil and cook the dry pasta according to package instructions until al dente. Before draining, scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta and return it to the pot.

Step 2: In a mixing bowl, combine the vegan unsweetened yogurt and tahini. Add the minced garlic and freshly squeezed lemon juice. Stir vigorously until the sauce is completely smooth and well blended, then season with salt to your taste preference.

Step 3: While the pasta is finishing up, heat a pan over medium heat and add the olive oil along with the vegan butter. Wait for the butter to start bubbling gently to release its flavor.

Step 4: Add the drained chickpeas to the pan along with the sweet paprika powder, smoky spicy paprika powder, salt, and pepper. Increase the heat slightly and stir-fry the chickpeas for about 1 to 2 minutes, ensuring they’re evenly coated in the paprika butter and start to take on a light golden color.

Step 5: Mix the cooked pasta directly into the tahini yogurt sauce, tossing gently to coat all the noodles. If the sauce feels too thick or dry, gradually add some of the reserved pasta water until you achieve a luscious, smooth consistency.

Step 6: Transfer the coated pasta to serving bowls. Spoon the hot paprika butter chickpeas over the top. Sprinkle toasted pine nuts, chopped parsley, and lemon zest on each plate for a vibrant, flavorful finish.

Step 7: Serve immediately, ideally with a side of mixed vegetable pickles or pickled peppers to add a tangy, crunchy contrast that complements the creamy pasta and smoky chickpeas wonderfully.

Servings and Timing

This Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe serves 2 to 3 hungry people. The prep time is about 10 minutes since most ingredients are straightforward to assemble and the pasta cooks quickly. Cook time clocks in around 15 minutes, mainly making sure the chickpeas are nicely coated and heated through. In total, you’re looking at roughly 25 minutes from start to finish, with no additional resting or cooling time required—it’s best enjoyed fresh and warm.

How to Serve This Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe

The dish shows a white bowl filled with a base layer of white creamy yogurt with a slightly wavy texture, topped with a thick layer of roasted chickpeas that are golden brown with a crisp surface. Scattered over the chickpeas are small pine nuts and finely chopped green herbs. There is a yellow pepper placed on top, and a silver fork is resting on the right side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish warm so that the yogurt tahini sauce is silky and comforting, and the paprika butter chickpeas remain delightfully crisp. For plating, I usually twirl the pasta elegantly onto the plate and then scatter the chickpeas thoughtfully on top, finishing with the pine nuts and parsley for that fresh pop of green and texture. A little extra lemon zest sprinkled over the whole dish adds a citrusy brightness that guests always notice.

When it comes to accompaniments, I highly recommend a side of crisp, tangy vegetable pickles or spicy pickled peppers. Their sharpness cuts through the richness beautifully, balancing the flavors and adding dimension. If you’re after a light cocktail or beverage pairing, a chilled white wine like a Sauvignon Blanc or a sparkling water with fresh lemon works wonderfully. For non-alcoholic options, a cold, slightly sweet iced tea infused with mint complements the smokiness in the chickpeas really well.

I think this recipe shines during weeknight dinners when you want something nourishing but not complicated, as well as for small dinner parties when you want to impress without fuss. Portion-wise, I like to serve about a generous cup of pasta per person, topped with a handful of chickpeas, making it satisfying but not heavy enough to spoil dessert.

Variations

This Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe is wonderfully flexible. If you prefer, you can swap regular dry pasta for gluten-free varieties like brown rice or chickpea pasta to fit dietary needs without sacrificing much in texture. Also, if you want to turn up the creaminess, adding a spoonful of vegan cream cheese or a splash of oat cream into the sauce yields a more indulgent feel.

For flavor twists, try experimenting with different spices on the chickpeas—cumin and coriander add a warm, earthy note, or you could go bold by adding a pinch of cayenne if you like extra heat. Cooking the chickpeas in smoked paprika-infused olive oil instead of butter keeps it oil-based and lighter for those avoiding fats. Another fun option is to roast the chickpeas in the oven until crispy, then toss them in the paprika butter mixture off heat to maintain their crunch.

Vegetable additions can boost this dish too. I sometimes stir in sautéed spinach, grilled zucchini, or cherry tomatoes to bring freshness and color. No matter the modifications, this recipe remains comforting and delicious, making it easy to personalize to your preference and pantry.

Storage and Reheating

Storing Leftovers

If you have any leftovers from this Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe, I recommend storing them in an airtight container in the fridge. The chickpeas and pasta will keep well for up to 2 days. Be aware that the sauce may thicken slightly upon chilling, so a little stirring and adding some pasta water or plant-based milk when reheating can help refresh the texture.

Freezing

I generally don’t suggest freezing this dish because the yogurt-tahini sauce can separate and change texture after thawing, making it less creamy. However, if you really want to freeze leftovers, separate the chickpeas from the pasta and sauce, freeze in individual containers, and thaw overnight in the fridge. Reheat the chickpeas separately in a pan to restore some crispness before combining with freshly mixed sauce and warmed pasta.

Reheating

When reheating, I prefer using a skillet on medium-low heat rather than the microwave. Add a splash of reserved pasta water or plant-based milk to loosen the sauce and gently warm the pasta while stirring occasionally. Reheat the paprika butter chickpeas separately just long enough to regain warmth and some crispness. Avoid overheating so the yogurt base doesn’t curdle or become grainy, keeping the dish fresh and delicious.

FAQs

Can I use regular yogurt instead of vegan yogurt?

Absolutely! While the recipe is designed to be vegan, using regular Greek yogurt will still create a deliciously creamy base. Just keep in mind it won’t be dairy-free, so adjust accordingly if you have dietary restrictions.

What type of pasta works best for this recipe?

I prefer short shapes like penne or rigatoni because they hold onto the tahini yogurt sauce nicely, but long pastas such as spaghetti or linguine also work wonderfully since the creamy sauce evenly coats each strand.

How spicy is the paprika butter chickpeas topping?

The combination of sweet and smoky spicy paprika creates a gentle warmth rather than intense heat. If you want more kick, feel free to add cayenne pepper or increase the smoky paprika for a bolder flavor.

Is this recipe good for meal prep?

Yes, it’s a solid option for meal prep if you’re okay with some changes in texture after refrigeration. I suggest keeping chickpeas separate and adding fresh lemon zest or parsley when serving to uplift the flavors.

Can I make this recipe nut-free?

If nuts are a concern, omit the toasted pine nuts garnish or substitute with seeds like pumpkin or sunflower seeds for that satisfying crunch. Tahini is made from sesame seeds and generally safe unless you have a sesame allergy.

Conclusion

I sincerely hope you give this Vegan Tahini Yogurt Pasta with Paprika Butter Chickpeas Recipe a try because it’s one of those meals that feels both nourishing and exciting every single time I make it. It’s packed with layers of flavor, super simple to prepare, and absolutely satisfying. Whether you’re cooking for yourself or friends, this dish brings a comforting freshness and delightful twist that’s sure to become a favorite in your kitchen too!