For a quick weeknight dinner, nothing is better than pasta. And that’s where this Za’atar Pasta comes in. It’s plant-based, it’s fresh, it’s summery and it’s done in 15 minutes or less. It just takes a pot, a pan and a little bit of timing to get the perfect fresh, easy dinner.
Table of contents
What is za’atar?
Za’atar is one of my absolute favorite spice mixes. It varies from region to region but consists of a family of Middle Eastern herbs. Most za’atars will typically include oregano, basil, thyme, sumac, sesame seeds and salt. It has a rich, herbaceous flavor and adds an interesting depth and complexity to any dish – even though it’s just one spice mix! I love putting za’atar on focaccia or as part of this tofu recipe.
But of course, itās always important to respect food, culture and where certain foods come from, so I definitely recommend reading up on Zaāatar here if you arenāt familiar with the ingredient!
Ingredients for this summer pasta recipe
- 8Ā ounces fettuccine pasta, or your pasta of choice
- 3Ā clovesĀ garlic,Ā finely minced
- 2Ā tablespoonsĀ olive oil
- 1Ā tablespoonĀ butter or plant-based butter
- 1Ā tablespoonĀ za’atar seasoning,Ā plus 1/4 teaspoon for topping
- 2Ā teaspoonsĀ red pepper flakes, but a littleĀ less if you are sensitive to spice!
- Salt and pepper to taste
- 2 cups cherry tomatoes
- 3 cups spinach torn or chopped
- 2Ā teaspoonsĀ lemon zest
How to make this vegan za’atar pasta
- Bring at least 3 quarts of water to a boil. Heavily salt the water and cook your pasta for 7-8 minutes or until al dente.
- While the pasta is cooking, bring a skillet to medium-high heat. Add the butter and oil to the pan, then the garlic. Cook for about 1 minute or until the garlic is fragrant.
- Add the za’atar and red pepper flakes to the pan and stir. Bloom the spices for about 30 seconds to a minute.
- Add cherry tomatoes to the pan and mix until they are coated in the spices. Let the tomatoes sit in the pan for 2-3 minutes or until they start to blister and pop. Mix the tomatoes and slightly mash any tomatoes that have not popped. Add salt and pepper to taste.
- Strain your pasta, but reserve 1/4 cup of pasta water.
- Take the heat off your skillet and add the pasta directly to the tomato mixture. Add a splash of pasta water and mix until the pasta is coated in the tomatoes and spices.
- Add in the spinach and mix, letting the residual heat from the pasta and the skillet wilt the spinach slightly.
- Top with fresh lemon zest and the remaining 1/4 teaspoon of za’atar. Toss and serve!
Tips & tricks for this za’atar pasta recipe
This whole vegan pasta recipe comes down to timing. Pasta first, sauce second, then combine everything at the end. It’s super simple if you have it planned out in your head and are ready to go!
Here are a few tips to help along the way:
- Boil your water while you are prepping your vegetables – This is combining all your (very minimal) prep work into one. I hate hate hate waiting for water to boil, so this helps streamline the process. Once the water is boiling, then it’s go-time, and you’ll be all set!
- If you are using a cast iron skillet, make sure to ventilate your kitchen – tomatoes are very acidic and tend to smoke when they blister. Cracking open a window will help keep your kitchen air clear, plus avoid any embarrassing fire alarm mishaps š
- When adding the pasta to the skillet, turn off the heat, but leave the skillet on the stove – this will help keep the residual heat in the pan, but will ensure that nothing gets scorched or overcooked!
- Reserve 1/4 cup of pasta water, but only use a bit at a time – you want the za’atar and tomato spice mix to do all the work as the pasta coating. The starch from the pasta water will help this process, but too much water might thin out the tomato mixture and minimize the flavor. Use only a splash at a time and add water as you need it!
FAQ
Absolutely! I like fettuccine because I feel like it grips the sauce and tomato mixture better than other pastas, but truly any shape will work!
Usually, my answer is always yes, but for this recipe, I’d try to stick with using cherry tomatoes. They blister perfectly and are just delicate enough to burst and make the za’atar sauce. But if you aren’t a fan of spinach, you can definitely swap it out for a different kind of leafy green!
This pasta is perfect for storing and meal prep. You can portion it out into an airtight container and store it in the fridge.
This recipe will keep in the fridge for 5-7 days!
Since za’atar is such a core ingredient in this recipe, I haven’t provided a substitution. But if you can’t find a za’atar blend near you, you can make a makeshift version yourself by combining 1 teaspoon each of basil, thyme, oregano, lemon zest, sesame seeds and salt!
And thatās it for this Za’atar Pasta recipe!
I canāt wait to see all your pasta dinners! Please tag me onĀ InstagramĀ orĀ PinterestĀ if you make this, I would love to see! Also if you make it and love it, it would mean the world to me if you left a review below, it helps the website more than you know <3
Happy pasta-ing bbs!
Za’atar Pasta
Ingredients
- 8 ounces fettuccine pasta or pasta of choice
- 3 cloves garlic finely minced
- 2 tablespoons olive oil
- 1 tablespoon butter or plant-based butter
- 1 tablespoon za'atar seasoning plus 1/4 tsp for topping
- 2 teaspoon red pepper flakes less if you are sensitive to spice!
- salt & pepper to taste
- 2 cups cherry tomatoes
- 3 cups spinach torn or chopped
- 2 teaspoon lemon zest
Instructions
- Bring at least 3 quarts of water to a boil. Heavily salt the water and cook your pasta for 7-8 minutes or until al dente.
- While the pasta is cooking, bring a skillet to medium-high heat. Add the butter and oil to the pan, then the garlic. Cook for about 1 minute or until the garlic is fragrant.
- Add the za'atar and red pepper flakes to the pan and stir. Bloom the spices for about 30 seconds to a minute.
- Add cherry tomatoes to the pan and mix until they are coated in the spices. Let the tomatoes sit in the pan for 2-3 minutes or until they start to blister and pop. Mix the tomatoes and slightly mash any tomatoes that have not popped. Add salt and pepper to taste.
- Strain your pasta, but reserve 1/4 cup of pasta water.
- Take the heat off your skillet and add the pasta directly to the tomato mixture. Add a splash of pasta water and mix until the pasta is coated in the tomatoes and spices.
- Add in the spinach and mix, letting the residual heat from the pasta and the skillet wilt the spinach slightly.
- Top with fresh lemon zest and the remaining 1/4 teaspoon of za'atar. Toss and serve!
šSo good.I used chickpea linguine and it still turned out great.
Iām so glad you liked it!
So easy to make and so tasty! The full 2tsp of red pepper flakes was a little too spicy for me (I’m a baby when it comes to spice) so if you’re like me start with less.
I’m so glad you liked it!! <3