the simplest vegan pasta
Servings 2 to 3
Ingredients
- 8 oz / 230 g spaghetti
- 2 tablespoon extra virgin olive oil
- ¼ C roasted tamari almonds, finely ground
- 2 teaspoon nutritional yeast
- ½ teaspoon garlic powder
- generous pinch of flakey salt
- fresh basil, chopped
- fresh ground black pepper, to taste
Instructions
- Cook the spaghetti in generously salted boiling water to al dente and reserve some starchy pasta water before draining the pasta. Do not rinse the pasta!
- The best way to grind the almonds is in a spice or coffee grinder. Mix the ground almonds, nutritional yeast, and garlic powder in a small bowl.
- Once pasta is cooked, add olive oil to the same pot you cooked the spaghetti in over medium-low heat, and add the pasta and toss to coat well.
- Add the almond parmesan mixture and a little pasta water a bit at a time until the pasta is well coated.
- Add flakey salt, chopped basil, and fresh ground black pepper and serve immediately.
