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Are you a fan of pasta? ? I made some creamy tomato pasta with some vegan parmesan! Sharing the recipes below! ?
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Creamy Tomato Pasta
200 g dry fusilli (around 2 cups) – or pasta or choice
2 tbsp olive oil
2 tbsp flour
1 1/2 cup soy milk (I used slightly sweetened milk but you can opt to use unsweetened soy milk or any nut milk too)
2 tbsp nutritional yeast
2 tbsp tomato paste
1 tsp salt, or to taste
1/2 tsp paprika
Vegan Parmesan (recipe below)
Cherry tomatoes
Fresh basil
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1. Cook pasta according to package instructions.
2. While the pasta is cooking, sauté cherry tomatoes (if using). Set aside.
3. Afterwards, add the oil.
4. Once oil is hot, add in the flour and mix together. It’ll form a paste-like mixture. (It can form lumps, but that’s okay!)
5. Add in the soy milk, nutritional yeast, and tomato paste. Mix well until smooth.
6. Over medium heat, stir the mixture slowly until it thickens.
7. Add in the salt and pasta. Top with the Parmesan, cherry tomatoes, and basil. Enjoy while hot!
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Vegan Parmesan
1 cup @freshfellowph almond flour/meal*
4 tbsp nutritional yeast
1 tsp salt —in a bowl/container, mix everything! Store in the refrigerator for future use. *you can process your raw almonds in a processor/coffee grinder to create almond flour/meal —
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