Main Courses


12 to 16 ounces gluten-free or regular pasta of your choice
2/3 cup tahini, thoroughly stirred before measuring
3/4 cup filtered water
2 tbsp nutritional yeast flakes
1 tbsp fresh lemon juice, plus more to taste
1 clove garlic, smashed and peeled
½ tsp sea salt, plus more to taste
Freshly ground black pepper, to taste
Chopped Italian parsley to garnish (optional)

Boil a large pot of generously salted water. Add the pasta and cook until al dente, according to package instructions. In the mean time, make the tahini Alfredo. In a blender, add the tahini, water, lemon juice, garlic, sea salt, and black pepper. Blend on high until smooth and emulsified. Once the pasta is nearly ready, heat the sauce in a large sauté pan over medium-low heat until warm. Drain pasta, reserving 1 cup of the water. Add the pasta to the pan and stir. If needed, add a bit of the pasta water to thin the sauce. Taste and season with salt and pepper, to taste. If desired, add a bit more lemon juice to brighten the flavor. Divide the pasta between bowls and garnish with the parsley. Serve immediately.