Tahini “Vodka” Tomato Sauce (dairy and gluten-free)

One of my best friends in NYC  is über health conscious, and, therefore, tries to avoid dairy when she can to avoid the saturated fats artery-clogging properties of the cultured milk of certain 4-legged animals (i.e. cheese).  The other day, she was speaking about how she has experimented using tahini in lieu of cheese for the traditional vodka tomato sauce for pasta.  Ding ding ding!  We have a Dairy Bubble Child winner of an idea!!

However, I took it one step further, and, since I do not fancy Vodka too terribly, took that out, too.  My replacement?  One of my favorite things in the world: a good white wine.

While this could have had catastrophic repercussions after altering such a traditional recipe so deeply, it actually turned into:

(a) the creamiest dairy-free pasta sauce I have ever consumed,

(b) the first thing in my life I have seen my little brother “savor” as he slowly relished every bite of the meal,

and (c) the best pasta sauce I have ever eaten out of home.

Who knew.

Bubble Child benefits:




-no processed ingredients, modified starches, or high-fructose corn syrup

-no corn-anything!

-garlic aids in digestion, so you could consider this to actually help your sensitive Bubble Child digestive disposition

Thus, without further adieu, please play with this super simple “Tahini ‘Vodka’ Tomato Sauce”.  Take THAT histamines.  (You’re welcome, taste buds):

Tahini “Vodka” Sauce

3 tbs. olive oil

1/2 yellow onion, finely chopped

4 cloves garlic, minced

1 hothouse tomato, chopped

1 tbs. dried basil

1/2 cup white wine, divided

14.5 oz canned, sliced tomatoes, no salt added

1/4 cup tahini

3/4 tsp. sea salt

+(serve over about 600-700 grams pasta of your choice, cooked according to packaged directions.)*

Preparation time: 5 minutes

Cook time: 30-35 minutes

Serves 4

  1. Heat olive oil in a large saucepan over medium heat.  Saute onions for 4 minutes, stirring occasionally.  Add garlic, saute for another 2 minutes.  Add tomato and basil, and cook, stirring frequently, for 2 minutes.  Add 1/4 cup wine, increase heat to high, and cook for about 2-3 minutes, or until liquid is almost completely dissolved.
  2. Add canned tomatoes and sea salt, and cook over high heat for 4 minutes, stirring occasionally.  Reduce heat to medium, and simmer for 10 minutes.  Do not stir.
  3. Add tahini and remainder of wine.  Stir until well-blended.  Reduce heat to low.  Simmer until heated through, anywhere from 5-10 minutes.
  4. Serve over whatever cooked pasta you would like.

*Might I recommend Tinkyada Brown Rice Linguine for Gluten Bubble Children.



Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

6 responses to “Tahini “Vodka” Tomato Sauce (dairy and gluten-free)

  1. Pingback: Creamy Tomato-Tahini Linguine | Dose Dependent Ministries

  2. Awesome recipe … I made it my own and blogged about it too, lol. Thanks for sharing.

  3. Pingback: Creamy Tomato-Tahini Linguine: A Daniel Fast Finale – Bada Boom Bada Bing | Dose Dependent

  4. Pingback: Skimming Away Digestive Issues.. literally. | bubblechild

  5. Ellen

    Would love to make this – where is the amount for the tahini?

    • Ellen!
      I was so excited to share this new recipe, that I forgot to add the amount of tahini! It was noted by a few Bubble Children, and is now corrected. :) 1/4 cup!

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