So I’m kind of addicted to this corn pasta. It was tough finding a gluten free pasta I enjoy and doesn’t cause me to feel bloated after eating it. When I need a quick lazy meal I turn to pasta.
This was quite tasty and it’s made of minimal ingredients. As always I don’t like to add a ton of random seasonings to a dish when using a few simple ones works just fine.
If you are plant based and miss parmesan cheese you can easily make it out of nuts and nutritional yeast.
1 large handful of kale rinsed and chopped
1 teaspoon minced garlic
1/2 tablespoon oil of choice or omit oil if you follow oil free
1/3 cup almonds
1/3 cup cashews
2 tablespoon nutritional yeast
Sea salt to taste
Optional vegan butter
Prepare pasta as per package instructions. While pasta is being made add the nuts amd nutritional yeast pinch of sea salt to a high speed blender or food processor. Grind both nuts into flour with nutritional yeast. Do not over process otherwise you will end up with a nutritional yeast nut butter. Set parmesan cheese to the side. In a pan add in the oil and garlic and kale and saute until fully cooked. Once pasta is done strain it and add it to a mixing bowl. Add in the kale and parmesan cheese. I added a teaspoon of vegan butter and sea salt to taste. If you do not want to use vegan butter then save a bit of the pasta water and add it to the kalw and pasta. You need the parmesan cheese to stick to the pasta. I added about 3 tablespoons of parmesan cheese to my pasta. Add how much or how little you like. Mix well. Serve emmediately.