Walnut Parmesan Crumbed Pasta
"Around the age of two, my toddlers became more selective eaters, especially when it came to saucy dishes. This walnut parmesan became my way of elevating plain pasta, adding a boost of omega-3s, healthy fats, and B vitamins. While you can use any pasta you like, spelt pasta is a favorite in our house. It has a similar taste to white pasta but packs extra protein, iron, and zinc. Serve it as a simple side or toss with rocket, cherry tomatoes, and beans for a nutty and nutritionally rounded pasta salad." ~ Sarah Warner, Growing Plant-based founder
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.
Have you made this recipe?
Share a photo and tag us - @veganeasy — we can't wait to see it!
LunchDinnerSaladsKids
Print Recipe
