Chef Jason Parsons shares a delicious pesto pasta recipe with a vegan cheese that you can make from home — or anywhere!
INGREDIENTS
- 2 cups vegan pasta gluten free penne
- 1 cup herb pesto
- 3/4 cashew parmesan
- 2 cups vegetable ribbons (carrots, asparagus , zucchini)
- 1/2 cup sun dried tomatoes
Herb Pesto
- 2 cups fresh herbs
- 1 clove garlic
- 1/2 cup olive oil
- 2 tsp pine nuts
Cashew Parmesan
- 3/4 cup cashews
- 3 tsp nutritional yeast
- 1/4 tsp garlic powder
- 3/4 tsp sea salt
METHOD
Pesto Method: Simply blend all the ingredients until smooth a set aside.
Cashew Parmesan Method: Using a food processor, combine all the ingredients until a crumb texture. Remove and set aside.
- Cook the vegan pasta in salted boiling water
- Once cooked remove and place in a pan with a generous serving of the pesto (If the pesto is too thick you can add a bit more olive oil to create more of a sauce texture)
- Then add in the vegetable ribbons and sundried tomatoes.
- When warm through, season with salt, pepper and serve.
- Garnish with cauliflower parmesan and fresh herbs.
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