Cheez-y Tahini Shirataki Fettuccini

cheez-y-tahini-fettucciniMy husband and I have recently experimented with new vegan cheez/cheese substitutions in recipes. When our blender broke and we started using tahini frequently as a base for sauces and dips, etc., John created this Italian-inspired dish and it was such a success that I jumped at the opportunity to photograph and feature it here.

Cheez-y Tahini Shirataki Fettuccini

Recipe by John Hillyer


1 pkg Shirataki noodles, drained and rinsed
1/3 pkg firm tofu packed in water, cut in small cubes *optional
3/4 cup unsalted julienne sun-dried tomatoes, diced
1/2 cup black olives, diced
3/4 cup collard greens, finely chopped

for the sauce
3 tbsp tahini
2 cups water
1/4 cup nutritional yeast
1 tsp cayenne pepper, or to taste
1 tbsp basil
3 tsp black pepper
2-3 grinds himalayan pink salt from grinder, or a few shakes of salt
3 tsp garlic powder
1 tbsp fresh-squeezed lime juice
1/2 tbsp cilantro
1/4 cup finely diced tomatoes
1/4 cup minced onion


Melt 3 tbsp tahini in a large non-stick or cast-iron skillet with 2 cups water with the 1/4 cup nutritional yeast
When tahini melts and becomes a sauce, add sun-dried tomatoes (this gives the dish a slightly smoked flavor). Simmer while sprinkling in finely chopped collard greens, stirring frequently so as to avoid sauce from burning or sticking to the bottom of the pan. Now include the cayenne pepper, basil, black pepper, pink himalayan salt, garlic powder, lime juice, cilantro, diced tomatoes, and minced onion.

Once sauce has reached desired consistency, add sun-dried tomatoes and continue to stir . After about 1 minute, add drained and rinsed shirataki fettuccini (and tofu cubes if applicable). Make sure sauce coats noodles evenly and boil out any watery excess from bottom of pan to fully incorporate into dish. Stir in sliced black olives immediately before serving.

*add more tahini to taste, keeping in mind your desired sauce consistency; note that sauce will thicken as the water boils out.cheez-y-tahini-fettuccini1

Enjoy this paleovegan “skinny pasta” (Shirataki noodle) dish with delicious non-dairy, tahini-based cheez sauce.

For more paleovegan recipes featuring Shirataki noodles

Pad Thai
Heirloom Tomato Fettuccine w/ Cilantro-Pesto Cheez
Lad Na (Lao-Chinese noodle dish)

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