A rich alfredo-like pasta without dairy that’s ideal for vegans. Recipe from Get It Ripe: A Fresh Take on Vegan Cooking and Living, courtesy of Arsenal Pulp Press.
Place a large pot of cold water on high heat to boil. Once boiling, add the noodles and a few shakes of salt and cook pasta according to package directions, until al dente, then drain and set aside.
Meanwhile, heat oil in a large saucepan on medium-high. Add the onion and garlic and saute for about 8 minutes, stirring often to prevent browning.
Combine the soymilk, tahini, salt, and nutmeg in a small bowl, then pour the mixture into the skillet. Grind in the pepper.
Reduce heat to medium and cook for another 5 minutes.
Stir in the parsley and lemon juice, and heat for another minute.
Transfer pasta in a large bowl and pour sauce over top, to desired sauciness (there may be some sauce leftover – use it as a veggie dip if you like), and toss.
Serve hot, garnished with additional parsley.