Vegan Pasta with Garlic Walnut Sauce
Ingredients
The pasta
-
12
ounces
gluten free pasta or zoodles (zucchini noodles)
The sauce
-
1
cup
walnut halves toasted
-
2
cloves
garlic
-
¼
cup
nutritional yeast or grated Parmesan cheese
-
1
teaspoon
dried herbs (optional)
-
½
cup
almond milk or non-dairy milk
-
1
teaspoon
lemon juice
-
salt/pepper
to taste
-
fresh basil and crushed walnuts
for garnish
Instructions
- 1. Boil water in a large pot and cook the pasta according to package directions.
- 2. Reserve ¼ cup of pasta water, then drain and rinse the pasta.
- 3. Toast the walnut halves in a dry skillet over medium-high heat for about 5 minutes.
- 4. In a food processor, combine toasted walnuts, garlic, nutritional yeast (or Parmesan), and dried herbs. Blend to a mealy texture.
- 5. With the processor on low, gradually add almond milk until a creamy sauce forms. Adjust thickness with more milk if necessary.
- 6. In the same pot used for pasta, heat the walnut sauce and mix in the cooked pasta along with reserved pasta water to achieve desired consistency.
- 7. Season with salt and pepper, then garnish with fresh basil and crushed walnuts before serving.
Nutrition Facts (estimated)
Servings
4-5
Calories
271
Total fat
14.8g
Total carbohydrates
32.2g
Total protein
8.3g
Sodium
33.6mg
Cholesterol
0mg
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