• 1 lb. pasta (any kind – spaghetti, macaroni, bowtie, rotini, etc.)
  • ¼ c light miso
  • ¼ c tahini
  • ¼ c tamari (or soy sauce)
  • ¼ c nutritional yeast
  • ¼ c lemon juice
  • ¼ c olive oil
  • 3 cloves garlic, minced


  1. Cook the pasta, drain, and return to pot.
  2. Blend the remaining ingredients to form the sauce.
  3. While pasta is still hot, stir in the sauce thoroughly.
  4. Serve hot or at room temperature.

Serves 5 to 6


  • For extra flavor, texture, and color: chop 1 or 2 portobello mushrooms and 1 red bell pepper. Sauté in olive oil until tender, then add to hot pasta along with the sauce.
  • Instead of pasta, add sauce to steamed cauliflower or other vegetable.


Adapted by the Zen Center kitchen from VegNews Magazine