How to Cook Perfect Pasta with tomato sauce and vegan parmesan

Pasta with tomato sauce and vegan parmesan. My hubby and daughter absolutely LOVED this for dinner last night…especially this vegan lemon parmesan cheese. It really adds a wonderful punch of flavor, thanks to strong pop of lemon flavor, not typical of a parmesan cheese. This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father.

Great recipe for Pasta with tomato sauce and vegan parmesan. When I heard first time about vegan cheeses I was really happy as cheeses were my hardest give up, when I went vegan. Today I have decided to try parmesan, it is easy and suitable for pasta, salads, sandwiches, simlpy where you want. You can have Pasta with tomato sauce and vegan parmesan using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pasta with tomato sauce and vegan parmesan

1. Prepare of red onion.
2. It's of tomato.
3. Prepare of carrot.
4. You need of garlic.
5. It's of oregano.
6. Prepare of vegetable oil.
7. Prepare of tomato passata pure.
8. You need of rice pasta noodels or other favourite.
9. Prepare of salt , black peper.
10. You need of cashew nuts natural unsalted.
11. Prepare of nutritional yest.
12. Prepare of seeds canabis.
13. It's of salt.

Deseed chili then add every ingredient for the sauce to a food processor and blend until smooth. Pour the sauce over the warm cooked pasta. You can also heat up the sauce before serving. For the parmesan add everything to a food processor and pulse until fine.

Pasta with tomato sauce and vegan parmesan instructions

1. Cut the onion finely, grate the carrot roughly. In big pan heat the oil, add carrot and onion and stir-fry for 5 minutes. Coock the pasta according to instructions..
2. When it start to become brown, add garlic cutted in slices and stir-fry for 1 minute. Then add tomato cutted into little cubes..
3. After 5 minutes add tomato pure, oregano, salt and freshly grounded black pepper. Let bubble through another 5 minutes..
4. For the parmessan grind all the ingredients (cashew, yest, seeds and salt) in a grinder or food processor until well mixed. Can be kept in fridge up to 1 month..

Store in a jar in the fridge. Sauce: Process tomato, mushrooms, sun-dried tomatos, garlic, salt, and your choice of spices until it's like a thick sauce. Add olive oil until you get the consistency you want. Assembly: Pour sauce onto noodles and mix well, until all are coated. This Rigatoni with Tomato Parmesan Sauce is a hearty meatless meal with an amazing flavor.

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