Mac and Peas


Mac and Peas

  • Prep Time 5m
  • Cook Time 12m
  • Servings 4


  •  1/4 tsp sea salt
  •  2 Tbsp tahini
  •  1 Tbsp lemon juice
  •  1 Tbsp olive oil
  •  1 Tbsp white miso
  •  2 Tbsp nutritional yeast
  •  1 Tbsp tamari
  •  1 clove garlic, minced
  •  5 cups uncooked spiral pasta (rotini, fusilli, etc.)
  •  1 cup frozen peas
  •  1 cup water, reserved from boiling pasta
  •  Ground pepper, to taste


  • Add the sea salt to a large pot of water and bring to a boil.
  • In a bowl, mix together the tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, and garlic to form the sauce and set aside.
  • Add the pasta to the boiling water and cook according to the package directions, or until al dente. Add the frozen peas during the last minute of cooking.
  • Reserve 1 cup of water from the pasta, then drain and, without rinsing, return the pasta to the large pot.
  • Add the sauce and 1/2 cup of pasta water and stir constantly over low heat for up to 3 minutes to combine. Add more pasta water as necessary to create a creamy consistency.
  • Top with freshly ground pepper and serve immediately.

Recipe Adapted From hot for food