Creamy Vegan Pesto Pasta with Almond Parmesan

Ingredients

For the Pasta

• 300g dried pasta of your choice (penne, spaghetti, or fusilli work well)
• Salt for boiling water

For the Vegan Pesto

• 2 cups fresh basil leaves, packed
• 1/2 cup toasted pine nuts (or walnuts for a budget-friendly option)
• 2–3 cloves garlic, peeled
• 1/3 cup olive oil (plus more if needed)
• 1/4 cup nutritional yeast
• Juice of 1/2 lemon
• Salt and pepper, to taste
• 3–4 tbsp Good Carma Flavour Fusion Almond Parmesan Alternative

For Serving

• Extra almond parmesan alternative for sprinkling
• Fresh basil leaves (optional)
• Cherry tomatoes, halved (optional)

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Reserve 1/2 cup of pasta water, then drain the pasta.

2. Make the Vegan Pesto

1. In a food processor, combine basil, pine nuts, garlic, nutritional yeast, lemon juice, and your almond parmesan alternative.
2. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Add a splash of reserved pasta water if needed for a thinner consistency.
4. Season with salt and pepper to taste.

3. Bring It All Together

1. Toss the drained pasta with the pesto, adding a little reserved pasta water to help the sauce coat the noodles evenly.
2. Serve immediately, topped generously with more almond parmesan alternative and fresh basil.
3. Add cherry tomatoes for a burst of freshness, if desired.

Tips & Variations

• Gluten-Free: Use your favourite gluten-free pasta.
• Add Veggies: Stir in sautéed mushrooms, spinach, or roasted courgette for extra nutrition.
• Baked Option: Transfer the tossed pasta to a baking dish, sprinkle with extra almond parmesan, and bake at 180°C (350°F) for 15 minutes for a crispy topping.

This recipe is a crowd-pleaser and really highlights the flavour and texture of your award-winning vegan parmesan. Enjoy!