Besides being low-fat, this recipe is also low in sodium, so salt-lovers may need to add salt. The tahini adds a little fat but a lot of flavor; still, leave it out if you need a completely oil-free dish.
2tablespoonstahini or raw cashews optional, but lends creaminess and flavor
1teaspoonmellow white misoor additional salt
black pepper to taste
Put the pasta on to boil, according to package directions. While it’s cooking, blend water and all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.
If you use nutritional yeast fortified with B-12, one serving provides 100% of the daily requirement of that vitamin.For a soy-free version, use any other plant milk and substitute salt for the miso.