Ingredients:

For the sauce:

• 1/3 cup Tal's Classic Lemon Tahini
• 1 ½ cups unsweetened plant-based milk (soy or oat preferred)
• 2 tbsp nutritional yeast 
• 1 tbsp lemon juice (for extra tang)
• ⅓  cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Dijon mustard
• ½ tsp turmeric (optional, for color)
• ½ tsp smoked paprika
• Salt and pepper to taste

For the pasta:

• 12 oz elbow macaroni or your favorite pasta shape
• 1 cup reserved pasta water

Optional Toppings:

• Toasted breadcrumbs or sesame seeds
• Chopped parsley or scallions for garnish
• Lemon zest for a bright finish

Method:

1. Boil pasta in salted water until al dente, reserving 1 cup of pasta water before draining.
2. Whisk together Tal's Classic Lemon Tahini, plant-based milk, nutritional yeast, lemon juice, garlic powder, onion powder, Dijon mustard, smoked paprika, and turmeric (if using), seasoning with salt and pepper to taste.
3. Mix the drained pasta with the sauce over low heat, gradually adding reserved pasta water for a creamy consistency.
4. Optionally, transfer to a baking dish, top with breadcrumbs or sesame seeds, and bake at 375°F (190°C) for 10 minutes.
5. Serve warm, garnished with parsley, scallions, or lemon zest for a fresh finish. This dish serves 4-6.