Gluten-free spaghetti with vegan parmesan and pesto from sun-dried tomatoes


  • gluten-free spaghetti
  • 100 g sun-dried tomatoes
  • 1 clove of garlic
  • 3 tbsp olive oil
  • 1,5 tbsp capers
  • sea salt

For vegan parmesan:

  • 3/4 glass cashews
  • 3 tbsp yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder


  1. Grind tomatoes, garlic and oil by blender.
  2. Cook spaghetti according to the instructions in boiled and salted water, mixing them all the time (otherwise, like all gluten-free pasta, they may stick to each other).
  3. Leave a cup of water from the spaghetti.
  4. Add pesto, pasta water and capers in a pan and heat them for a couple minutes, then add spaghetti and mix together.
  5. Serve with vegan cheese. For making vegan parmesan add all ingredients to a food processor and mix/pulse until a fine meal is achieved (store in the refrigerator to keep fresh).

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