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!

https://goodcarmafoods.com/4430-2/

My yummy crispy kale with our Flavour Fusion Garlic on top.

Recipe

100g chunky chopped kale, or kale leaves, tough stalks removed (weight without stalks)

½ tbsp olive oil

1 tablespoon of Flavour Fusion Original or Garlic

Method

Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment.

Wash the kale and dry thoroughly.

Place in a large bowl, tearing any large leaves into smaller pieces.

Drizzle over the oil, then massage into the kale.

Sprinkle over the Flavour Fusion, mix well, then tip onto the trays and spread out in a single layer.

Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.

#vegan #kale #recipes #Goodcarmafoods