Vegan Pasta
Ingredients:
- 12 oz (340g) pasta of your choice (e.g., spaghetti, penne)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red onion, thinly sliced
- 4 cups kale, stems removed and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh herbs (e.g., basil, parsley, or a mix), chopped
- Juice of 1 lemon
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1/2 cup pasta cooking water
Homemade Vegan Parmesan Ingredients:
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions:
- Prepare the Pasta:
- Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- Make the Vegan Parmesan:
- In a food processor, combine the raw cashews, nutritional yeast, garlic powder, and salt.
- Pulse until the mixture resembles a fine crumbly texture. Set aside.
- Cook the Vegetables:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sliced red onion. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Add the chopped kale to the skillet. Cook, stirring occasionally, until the kale is wilted, about 5 minutes.
- Stir in the sliced olives and fresh herbs.
- Combine with Pasta:
- Add the cooked pasta to the skillet with the vegetables.
- Pour in the reserved pasta cooking water and toss to combine. This will help create a light sauce that coats the pasta.
- Drizzle with the juice of 1 lemon and add the red pepper flakes. Season with salt and black pepper to taste.
- Toss everything together until well combined and heated through.
- Serve:
- Divide the pasta among serving plates.
- Sprinkle generously with the homemade vegan parmesan.
Tips:
- Variation: You can add other vegetables like cherry tomatoes or bell peppers for extra flavor and color.
- Protein Boost: Add some cooked chickpeas or tofu for added protein.
Ingredients:
- 12 oz (340g) pasta of your choice (e.g., spaghetti, penne)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red onion, thinly sliced
- 4 cups kale, stems removed and chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh herbs (e.g., basil, parsley, or a mix), chopped
- Juice of 1 lemon
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1/2 cup pasta cooking water
Homemade Vegan Parmesan Ingredients:
- 1/2 cup raw cashews
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions:
- Prepare the Pasta:
- Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- Make the Vegan Parmesan:
- In a food processor, combine the raw cashews, nutritional yeast, garlic powder, and salt.
- Pulse until the mixture resembles a fine crumbly texture. Set aside.
- Cook the Vegetables:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sliced red onion. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Add the chopped kale to the skillet. Cook, stirring occasionally, until the kale is wilted, about 5 minutes.
- Stir in the sliced olives and fresh herbs.
- Combine with Pasta:
- Add the cooked pasta to the skillet with the vegetables.
- Pour in the reserved pasta cooking water and toss to combine. This will help create a light sauce that coats the pasta.
- Drizzle with the juice of 1 lemon and add the red pepper flakes. Season with salt and black pepper to taste.
- Toss everything together until well combined and heated through.
- Serve:
- Divide the pasta among serving plates.
- Sprinkle generously with the homemade vegan parmesan.
Tips:
- Variation: You can add other vegetables like cherry tomatoes or bell peppers for extra flavor and color.
- Protein Boost: Add some cooked chickpeas or tofu for added protein.