Za’atar Pasta | 15-Minute Summer Pasta Recipe

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 ready 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.

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 recommend reading up on Za’atar here if you aren’t familiar with the ingredient!

Ingredients for this summer pasta recipe

• 8 ounces fettuccine, or your pasta of choice
• 1 tablespoon butter, or plant-based butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely minced
• 1 tablespoon and 1/4 teaspoon za’atar seasoning, divided
• 2 teaspoons red pepper flakes, or a little less if you are sensitive to spice!
• 2 cups cherry tomatoes
• Diamond Crystal kosher salt, to taste
• Freshly cracked black pepper, to taste
• 3 cups spinach, torn or chopped
• 2 teaspoons lemon zest

How to make this vegan za’atar pasta

1. Bring at least 3 quarts of water to a boil. Heavily salt the water and cook 8 ounces of pasta for 7-8 minutes, or until al dente.
2. While the pasta is cooking, place a skillet over medium-high heat. Add the 1 tablespoon of butter and 2 tablespoons of olive oil to the pan. Add the 3 garlic cloves and cook for about 1 minute, or until the garlic is fragrant.
3. Add 1 tablespoon of za’atar and 2 teaspoons of red pepper flakes to the pan and stir. Bloom the spices for about 30 seconds to a minute.
4. Add 2 cups of 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.
5. Strain your pasta, but reserve 1/4 cup of pasta water.
6. 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.
7. Add in 3 cups of spinach and mix, letting the residual heat from the pasta and the skillet wilt the spinach slightly.
8. Top with fresh lemon zest and the remaining 1/4 teaspoon of za’atar. Toss and serve!

Tips & tricks

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 more as you need it!

Storage tips

This pasta is perfect for storing and meal prep. You can portion it out into an airtight container and store it in the fridge for up to 5-7 days.

FAQ

And that’s it for this Za’atar Pasta recipe!

I can’t wait to see all your pasta dinners! Please tag me on Instagram or Pinterest 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!