Updated: Dec 22, 2020
This tasty pasta is fresh, simple, and vegan!
One of my favorite things to do in the kitchen (besides drink wine and dance while I cook) is to make some noodles and then experiment with different fresh ingredients to make a light, tasty sauce. Tomato basil pasta is nothing new, but the vegan parmesan "cheese" adds a nice touch.
*SIDE NOTE: Whenever I make pasta, I do not measure the noodles out. If you measure, then I'd measure enough for 2 servings. But when you eat as much pasta as I do, you can basically eye it. I always make extra too and save it for lunch the next day.
Noodles (enough for 2 servings)
handful of cherry tomatoes
Boil water and add your noodles and a dash of salt. Cook these until al dente. Drain and set aside.
Heat up a skillet on low heat.
Cut a few cherry tomatoes into small slices.
Cut some very thinly sliced onion, just enough to taste.
Pour some olive oil into the skillet, enough to coat the bottom, and add the tomatoes, and onions. Stir and let sauté for a few minutes.
Add some chopped up basil leaves and let cook for another minute.
Add your noodles and toss to coat.
Turn the heat off and add some black pepper and finally top with a few spoonfuls of vegan cashew parmesan (recipe below).
I serve this with a vegan Italian sausage, like Field Roast.
* For an extra kick, add a splash of white wine vinegar, balsamic vinegar, or even just some of the wine you're probably drinking right now.
What You'll Need:
1/2 cup whole, raw cashews
2 tbsp nutritional yeast flakes
1/2 tsp garlic powder
1/4 tsp garlic salt
black pepper to taste
Add all ingredients to a food processor and chop til you drop. Just kidding, don't drop please, but chop until it's about the consistency of grated parmesan cheese. Add to the pasta and enjoy!
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