Vegan Tahini Alfredo Pasta with Spicy Pine Nut Parmesan
This vegan tahini alfredo pasta with spicy pine nut parmesan is ideal for weeknight comfort noshing. It requires just 30 minutes to prepare (and that's when moving at a leisurely kitchen pace) and makes excellent leftovers, too. Warm pasta is tossed with a super simple tahini-based blender alfredo sauce. The pasta is then finished with a generous sprinkle of spicy pine nut parmesan. Let's get cooking!
Servings: 4
Ingredients
- 12 to 16 ounces gluten-free or regular penne, rigatoni, or other tube-shaped pasta
- ⅔ cup tahini, thoroughly stirred before measuring
- ¾ cup filtered water
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 clove garlic, smashed and peeled
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 recipe Spicy Pine Nut Parmesan (see below)
- Chopped Italian parsley or fresh basil, to taste (optional)
- Chili oil, to taste (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, reserving 1 cup of the pasta water, and set aside.
- Meanwhile, make the tahini Alfredo. Add the tahini, water, lemon juice, garlic, sea salt, and black pepper to a high-speed blender. Blend on high until smooth and emulsified. Set aside.
- Next prepare the Spicy Pine Nut Parm.
- Once the pasta is nearly ready, heat the tahini alfredo sauce in a large sauté pan over medium-low heat until just warmed through.
- Add the pasta to the pan and toss to coat. If needed, add a bit of the pasta water to thin the sauce.
- Add about half of the parmesan and stir to incorporate.
- Taste and generously season with salt and red pepper flakes, to taste. If desired, add a bit more lemon juice to brighten and enhance the overall flavor.
- Divide the pasta between bowls. Generously top with the remaining parmesan and garnish with the parsley/basil and chili oil (if using).
- Serve immediately.