Directions

1. Cook pasta in a large pot of salted water until al dente. Right before draining, remove 2 cups pasta cooking water and transfer to a high-power blender. Drain pasta, and place back in pot.

2. Add hemp seeds, nutritional yeast, lemon juice, garlic, tahini, and miso to the blender with saved pasta cooking water; blend on high for 45 to 60 seconds, until mixture resembles the consistency of milk.

3. Pour mixture into the pot with pasta and set heat to medium. Use a set of tongs to toss noodles continuously for 2 minutes, until sauce begins clinging to noodles. Stir in black pepper and divide pasta evenly between 6 bowls. If desired, garnish with fresh chopped parsley.