Spaghetti Tahini e Pepe

Who said vegans enjoy less? Raz Rahav presents a thrilling vegan version of the famous Roman spaghetti, 'Cacio e Pepe', with tahini and lots of black pepper.



  • 1 package (500 g) spaghetti
  • A handful of dill leaves, finely chopped
  • A handful of coriander leaves, finely chopped
  • 1/4 cup El Arz tahini
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper (or to taste)

To serve

  • Olive oil


  1. Cook the spaghetti according to the manufacturer’s instructions in plenty of boiling, salted water. Strain and reserve one cup of the cooking liquid.
  2. Meanwhile, transfer the herbs to a large mixing bowl. Add the tahini, lemon juice, salt and pepper and mix.
  3. Add the hot spaghetti to the bowl and mix well so that the sauce covers the pasta completely. Add 1/4-3/4 cup of the cooking liquid in order to “open” the sauce. Taste and adjust the seasoning. The dish should have an intense black pepper flavor.
  4. Divide the spaghetti into individual serving bowls, drizzle with a little olive oil and serve.