Vegan Tahini Alfredo with Pine Nut “Parmesan” made with all gluten-free and plant-based ingredients. A delicious and simple recipe ready in less than 15 minutes!

vegan alfredo

You can thank the quarantine for making this recipe possible.

I was craving some sort of creamy and rich and decadent pasta last week. Something that didn’t require a huge mess in the kitchen, a million ingredients and I wanted to feel nourished and satisfied afterwards.

This creamy vegan alfredo is made with healthy ingredients like tahini and nut milk and topped with a toasted pine nut “parm”.

A couple days ago we made that Healthy Broccoli Mac & Cheese (gluten-free) and it has been such a hit. Easy pasta dishes are what we all seem to be craving. Especially that The Easiest No-Boil Baked Pasta Recipe (gluten-free). The pasta dishes are something I make for the whole family to enjoy, which makes them even better to make since it feeds all 3 of us.

To make this easy pasta dish, you’ll need just 15 minutes and only a handful of ingredients. Nothing too messy or complicated in the kitchen.

Let’s run through the ingredients:

  • Spaghetti – any kind works. I love using this gluten-free one because it sneaks in veggies too. You can also use noodles if you prefer!
  • Creamy tahini – the secret ingredient to make this sauce a little rich and creamy but it isn’ overpowering at all. Plus it is nut-free for anyone who cannot eat nuts.
  • Non-dairy milk – coconut, cashew, almond, anything you prefer!
  • Spices – garlic powder, sea salt and black pepper.
  • Pine nuts – the base of the vegan parm we are making.
  • Nutritional yeast – gives it the cheesy flavor without actual cheese!

vegan alfredo pastavegan alfredo

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Vegan Tahini Alfredo with Pine Nut “Parmesan”

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5 from 3 reviews

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Vegan Tahini Alfredo with Pine Nut “Parmesan” made with all gluten-free and plant-based ingredients. A delicious and simple recipe ready in less than 15 minutes!

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Yield: 3-4 1x

Ingredients

Scale

Alfredo pasta:

  • 1 8-ounce box of spaghetti (any variety works!)
  • 1/3 cup creamy tahini
  • 1/2 cup non-dairy milk (almond, coconut, cashew, anything!)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • Juice from 1/2 lemon

Toasted pine nut parm:

  • 1/3 cup pine nuts
  • 1 tablespoon avocado oil
  • 1 tablespoon nutritional yeast
  • Sea salt, pepper to taste

Instructions

  1. Cook the pasta accordingly to instructions
  2. As the pasta cooks, make the pine nut “parmesan” by warming avocado oil over medium heat and add the pine nuts
  3. Toast for a couple of minutes, mixing around with a spatula and remove from heat one fragrant
  4. Add to a food processor with the nutritional yeast and pulse until broken up into crumbs and a crumbly “parm” of sorts is made
  5. Strain the pasta then add back to pot and add in the tahini, milk, nutritional yeast, garlic powder and lemon and mix into the warm pasta
  6. Serve while warm in a bowl and sprinkle “parm” on top

Notes

*Store leftovers in fridge for 5 days

  • Author: Rachel