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Lemon Basil Pasta with Vegan Parmesan Cheese

If you love pasta you will go crazy over this recipe. Linguine pasta with kale, tomatoes, basil and vegan parmesan. It's super quick and full of great flavor. I used basil powder in this recipe and if you don't have any in your pantry I would suggest you go to the store right now and buy some. The flavor is so intense and delicious. (I'm in atlanta and I get a tub of it from the Dekalb Farmers Market for about $1)

 

All you need is:

 

1/2 a box of linguine pasta

 

1 bunch of kale chopped

 

1 large tomato chopped

 

1/2 tsp of garlic powder

 

1 tsp of basil powder

 

4-5 tbs of extra virgin olive oil Plus more for drizziling

 

juice of 1/2 lemon

 

salt and pepper to taste

 

Vegan Paremsan Cheese:

 

1 cup of cashews

 

4-5 tbs of nutritional yeast (use more or less depending on your preference)

 

1 Tbs of garlic powder (use more or less depending on your preference)

 

3/4 tsp of salt

 

Preparation:

 

First prepare you vegan parmesan cheese by combining all ingredients in to a food processor and pulse until all ingredients are completely broken down and resemble parmesan cheese. This usually only takes about 10-15 seconds. Store in a mason jar and in the fridge and use on whatever you like.

Cook pasta according to package instructions and drain. Place a large skillet over medium heat and add in extra virgin olive oil and kale. Cook kale for just 1-2 minutes. Next toss in cooked pasta, tomatoes, garlic powder, basil powder and toss well. Then drizzle with your desired amount of extra virgin olive oil and fresh lemon juice. Add salt and pepper to taste and top with vegan parmesan. Thats it!

 

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