Walnut Parmesan Crumbed Pasta
This is a wholesome, kid-friendly meal that's both simple and satisfying. Created by Sarah Warner, founder of Growing Plant-based, it's a clever twist on a family staple. Born from her experience navigating toddler taste buds, this dish transforms plain pasta into a nourishing delight with a homemade walnut parmesan rich in omega-3s, healthy fats, and B vitamins. Whether served warm or as a refreshing pasta salad with rocket, cherry tomatoes, and butter beans, it's a versatile, plant-powered option perfect for busy weeknights or relaxed weekend lunches.
Serves 4 | Prep time: 15 mins | Cooking time: 15 mins
INGREDIENTS
- Spelt pasta spirals (San Remo 250g box)
- 2 Tbsp extra virgin olive oil
- Juice from ½ lemon
- 1 punnet cherry tomatoes, halved or quartered (optional)
- 1 can of butter beans, or other bean of choice (optional)
- Rocket leaves (optional)
- Iodised salt to taste
Walnut Parmesan
- ½ cup walnuts
- ¼ cup nutritional yeast
- ½ tsp iodised salt, more to taste
METHOD
- To a pot of boiling water add pasta and cook for 12-15 minutes, until desired texture.
- Prepare walnut parmesan – blend in a blender with a milling blade or a small food processor, until a fine crumb.
- Place the drained but still warm pasta in a mixing bowl and add in 2 tablespoons of EVOO, walnut parmesan and lemon juice. Combine well.
- Serve as a side, or combine with rocket leaves, cherry tomatoes – or other vegetable(s) of choice – and butter beans to toss together for a nutty-pasta salad.
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