Anti Inflammatory Za'atar-Tahini Lentil Pasta with White Beans & Kale
This bowl is a powerhouse of ingredients that work hard for you — red lentil pasta, white beans, and lacinato kale all in one skillet, tied together with a creamy tahini sauce that's genuinely hard to stop eating. The sauce gets its depth from za'atar, cumin, and turmeric, three spices with serious anti-inflammatory credentials that also happen to taste incredible together. Turmeric and black pepper are paired here intentionally, and the fresh lemon juice brightens everything without any added sugar or processed shortcuts. The kale wilts down in reserved pasta water until it's silky and vibrant, while the white beans get a few minutes in the skillet to crisp up at the edges — little details that make the texture of this dish genuinely satisfying. Red lentil pasta keeps things plant-forward and protein-rich without sacrificing the comfort of a real pasta dinner. Everything comes together in about 30 minutes and serves four, making it an easy weeknight choice that doesn't feel like a compromise. Finish each bowl with a drizzle of good olive oil and an extra dusting of za'atar, and it looks as impressive as it tastes.
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Learn more →Ingredients
4 servings
For the pasta
- 8 oz red lentil pasta (penne or rotini)
- 1 tsp salt, plus more for pasta water
For the sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp za'atar
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 3–4 tbsp warm water, to thin
For the vegetables
- 3 tbsp extra-virgin olive oil, divided
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 large bunch lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ cup reserved pasta water
For serving
- 2 tbsp extra-virgin olive oil, for finishing
- 1 tsp za'atar, for finishing
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the red lentil pasta according to package directions until just tender with a slight resistance at the center, about 7–9 minutes. Before draining, scoop out at least 1/2 cup of pasta water and set aside. Drain the pasta in a colander.
- 2
While the pasta cooks, whisk together the tahini, lemon juice, za'atar, cumin, turmeric, black pepper, and 1 tsp salt in a small bowl. Add warm water 1 tablespoon at a time, whisking until the sauce is smooth and pourable — it should be thick enough to coat a spoon but thin enough to drizzle. Set aside.
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