tahini “vodka” pasta sauce

tahinivodkasauceinpanOne of my best friends in NYC  is über health conscious, and, therefore, tries to avoid dairy when she can to avoid the saturated fats artery-clogging properties of the cultured milk of certain 4-legged animals (i.e. cheese).  The other day, she was speaking about how she has experimented using tahini in lieu of cheese for the traditional vodka tomato sauce for pasta.  Don’t mind if I do.

However, I took it one step further, and, since I do not fancy Vodka too terribly, took that out, too.  My replacement?  One of the good things in the world: white wine.

ingredientstomvodsauceWhile this could have had catastrophic repercussions after altering such a traditional recipe so deeply, it actually turned into:

(a) the creamiest dairy-free pasta sauce I have ever consumed,

(b) the first thing in my life I have seen my little brother “savor” as he slowly relished every bite of the meal,

and (c) the best pasta sauce I have ever eaten out of home.

Who knew.


Bubble Child benefits:




-no processed ingredients, modified starches, or high-fructose corn syrup

-no corn-anything!

-garlic aids in digestion, so you could consider this to actually help your sensitive Bubble Child digestive disposition

tahini “vodka” pasta sauce


  • 3 tablespoons olive oil
  • 1/2 yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 hothouse or large tomato (chopped)
  • 1 tablespoon dried basil (or a handful fresh chopped)
  • 1/2 cup white wine (divided)
  • 14.5oz canned sliced tomatoes, organic, no salt added
  • 1/4 cup tahini
  • 3/4 teaspoons sea salt
  • +your gluten-free pasta of choice to serve it all over


Step 1 Heat olive oil in a large saucepan over medium heat.  Saute onions for 4 minutes, stirring occasionally.  Add garlic, saute for another 2 minutes.  Add tomato and basil, and cook, stirring frequently, for 2 minutes.  Add 1/4 cup wine, increase heat to high, and cook for about 2-3 minutes, or until liquid is almost completely reduced.
Step 2 Add canned tomatoes and sea salt, and cook over high heat for 4 minutes, stirring occasionally.  Reduce heat to medium, and simmer for 10 minutes.  Do not stir.
Step 3 Add tahini and remainder of wine.  Stir until well-blended.  Reduce heat to low.  Simmer until heated through, anywhere from 5-10 minutes. Serve over heated cooked pasta or save in an air-tight container in the fridge for up to 4 days.

8 thoughts on “tahini “vodka” pasta sauce

    1. Ellen!
      I was so excited to share this new recipe, that I forgot to add the amount of tahini! It was noted by a few Bubble Children, and is now corrected. 🙂 1/4 cup!

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