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

Ingredients:

  • 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

Method:

  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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