Dairy Free, Pasta, Recipes, Special Diets, Vegan, Vegetarian ·
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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?
- Ingredients for this summer pasta recipe
- How to make this vegan za’atar pasta
- FAQ
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, it’s always important to respect food, culture and where certain foods come from, so I definitely recommendreading up on Za’atar hereif you aren’t familiar with the ingredient!
Ingredients for this summer pasta recipe
- 8ounces fettuccine pasta, or your pasta of choice
- 3clovesgarlic,finely minced
- 2tablespoonsolive oil
- 1tablespoonbutter or plant-based butter
- 1tablespoonza’atar seasoning,plus 1/4 teaspoon for topping
- 2teaspoonsred pepper flakes, but a littleless if you are sensitive to spice!
- Salt and pepper to taste
- 2cupscherry tomatoes
- 3cupsspinachtorn or chopped
- 2teaspoonslemon 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 😉
- 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
Can I use any kind of pasta for this recipe?
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!
Can I substitute different vegetables for this recipe?
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!
How do I store this za’atar pasta?
This pasta is perfect for storing and meal prep. You can portion it out into an airtight container and store it in the fridge.
How long will this za’atar pasta keep?
This recipe will keep in the fridge for 5-7 days!
Can I use another spice mix other than za’atar?
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 that’s it for this Za’atar Pasta recipe!
I can’t wait to see all your pasta dinners! Please tag me onInstagramorPinterestif 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
5 from 1 vote
This 10-minute pasta recipe is perfect for summer. It requires minimal prep and is filled with summer vegetables and delicious za'atar seasoning. It's perfect in its simplicity and is a perfect weeknight dinner.
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Cook Time:15 minutes mins
Total Time:20 minutes mins
Course: Main Course
Cuisine: Fusion, Italian, Middle Eastern
Keyword: pasta, spinach, tomatoes, Za’atar
Servings: 4 servings
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!
