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Pasta with Almond Parmesan

March 4, 2011 by epicureanvegan

Pasta with Almond Parmesan -- Epicurean VeganThis has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it’s delish and so easy to make. It’s packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.

INGREDIENTS:
Cooked pasta, any variety
Mushrooms, sliced and lightly sauteed
Tomato, diced
Vegan margarine
Parmezano Sprinkles:
1/2 C blanched almonds
2 Tbs nutritional yeast flakes
1-2 tsp light miso
Heaping 1/4 tsp salt

DIRECTIONS:
To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.

Pasta with Almond Parmesan -- Epicurean Vegan

Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little margarine to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!

Pasta with Almond Parmesan
 
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This has always been one of my favorite go-to lunches or quick dinners. I tend to have the almond Parmesan, from The Ultimate Uncheese Cookbook, in the fridge because it's delish and so easy to make. It's packed with B vitamins (nutritional yeast) and protein (almonds). I also use low-carb, whole-wheat pasta when possible and the beauty of this, is that you can make as little, or as much as you want.
Author: Epicurean Vegan
Ingredients
  • Cooked pasta, any variety
  • Mushrooms, sliced and lightly sauteed
  • Tomato, diced
  • Vegan margarine
  • Parmezano Sprinkles:
  • ½ C blanched almonds
  • 2 Tbs nutritional yeast flakes
  • 1-2 tsp light miso
  • Heaping ¼ tsp salt
Directions
  1. To make the Parmezano Sprinkles: place the almonds in a small saucepan and cover with water. Bring to a boil for 1-2 minutes, then drain them; rinse with cold water. When pinched between your fingers, the skins will slide right off. Dry off with a paper towel and place the almonds in a food processor; grind to a fine powder. Add remaining ingredients and pulse several times to incorporate everything. Store in an airtight container in the refrigerator; will keep for a month or so and can be frozen.
  2. Cook pasta according to instructions on package. In the meantime, saute the mushrooms a little. Once pasta is cooked and drained, add a little margarine to the pot and coat the pasta. Stir in the mushrooms and tomatoes; let the tomatoes heat through a minute or two. Serve with Parmezano sprinkles on top! Enjoy!
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Filed Under: Lunches Tagged With: dairy-free, fast and easy, mushrooms, Parmesan, Pasta, tomato

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Comments

  1. Monet says

    March 4, 2011 at 10:14 pm

    Those parmezeno sprinkles are so easy…and I have all the ingredients I need on hand! Thanks for sharing with me tonight. Enjoy your weekend…take time to rest, laugh and eat some great food!

  2. Carolyn Yalin says

    March 7, 2011 at 8:48 am

    Yum, I think this is one even I can make!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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