Creamy Roasted Red Pepper Tahini Sauce (Vegan, Oil-Free)
Cook time
Total time
This roasted red pepper tahini sauce is a vegan recipe that is super creamy, oil-free, and perfect over pasta. It is made of sesame paste and roasted red bell peppers.
Recipe type: Sauce
Cuisine: Vegan
  • 2 red bell peppers*
  • ¼ cup tahini**
  • 2 tbsp lemon juice
  • ¼ cup non-dairy milk
  • 2 cloves garlic
  • ½ tsp salt
  • ¼ tsp smoked paprika (optional)
  1. Preheat oven to 500F. Line or grease a baking sheet. Place the 2 red bell peppers on the baking sheet and bake for 30-35 mins, until skin begins to char.
  2. Once charred, remove from oven. Cover them with foil or parchment to let them steam as they cool.
  3. Once cooled, peel the skin off of the roasted peppers, and remove the core, seeds, and stem. Place roasted red peppers, tahini, lemon juice, milk, garlic, salt, and paprika in a high speed blender. Blend until smooth. You can add ¼-1/2 cup more water or milk to thin out the sauce.
  4. Serve over cooked pasta, such as these eggplant meatballs and spaghetti.
*You can alternatively just used 2 already-roasted bell peppers.
**For my favorite super smooth, authentic tahini sourced from the Middle East, check out SoCo Tahini!
Recipe by Zen and Zaatar at