Tingly Tahini Pasta

There’s something quietly perfect about a bowl of pasta that comes together without cream, butter, or cheese — yet still feels indulgent.

This recipe comes from Chef Doug Heilman. It was inspired by a dish his friend Kanika makes, which she affectionately calls “adult buttered noodles.” Her version is enriched with tahini, giving it body and depth.

Doug took that idea and layered in the bright, citrusy buzz of our Tingly Blend, creating a pasta that’s silky and nutty, with warmth, aroma, and just enough tingle to keep every bite interesting.

It’s vegan, dairy-free, and weeknight-easy — but elegant enough to earn a spot on a holiday table. Think of it as a lighter, more intriguing alternative to mac & cheese.

And if you want to turn it into a main? Chickpeas, sautéed greens, or roasted vegetables slide right in.

Let’s get cooking.

Ingredients

Serves 2–3

• 8 oz cavatappi (or your favorite short pasta)

• 1 tablespoon kosher salt

• 2 tablespoons olive oil

• 3 garlic cloves, finely chopped

• 2–3 teaspoons The Tingly Blend

• 4 tablespoons tahini

• 4 tablespoons cold water

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped parsley

Optional add-ins:

Chickpeas, sautéed mushrooms, spinach, broccoli rabe, or a sprinkle of nutritional yeast for extra savory depth

Method

1. Cook the pasta

Bring 2–3 quarts of water to a boil and season generously with salt. Cook the pasta until al dente according to package directions.

Before draining, reserve 1 cup of the pasta cooking liquid, then drain and set aside.

2. Make the tahini sauce

In a small bowl, whisk together the tahini, cold water, and lemon juice until smooth and glossy. Set aside. The sauce will loosen further once it hits the warm pasta.

3. Bloom the aromatics

Return the empty pasta pot to the stove over medium heat. Add the olive oil, garlic, and The Tingly Blend.

Cook for about 1 minute, just until the garlic is fragrant and the spices bloom — you should smell citrusy, floral notes right away. Be careful not to brown the garlic.

4. Bring it together

Add the hot, drained pasta back to the pot along with a splash of the reserved pasta water. Toss to coat and let everything warm through for about 1 minute.

Remove from heat. Stir in the tahini sauce and 1 tablespoon of the chopped parsley. Add more pasta water as needed to achieve a silky, saucy consistency that clings to the noodles.

Taste and adjust — more Tingly Blend, salt, or a squeeze of lemon if needed.

5. Finish & serve

Finish with the remaining parsley and serve immediately.

Why This Works

• Tahini adds richness and body without dairy

• Sichuan pepper’s citrusy, floral notes cut through the nutty sauce

• Pasta water emulsifies everything into a glossy, restaurant-style sauce

• Lemon keeps the dish bright and balanced

Comfort food — with a little electricity.

Make It Your Own

• Add chickpeas or sautéed vegetables to turn it into a full meal

• Sprinkle nutritional yeast for a subtle, cheesy finish

• Swap parsley for cilantro or chives

• Try chili crisp for extra heat alongside the tingle