Hey everyone! Hope you're all having a fantastic, or at least, a not-too-rainy week! Lately, the weather here has been playing tricks on us, and I've been craving warm, comforting food. But who says comfort food can't be healthy and exciting?
That's why I'm thrilled to share my take on a classic pasta arrabbiata, with a twist that'll make your taste buds dance. We're talking a fiery, flavourful tomato sauce that’s as bright as a summer’s day but with a cozy, comforting warmth.
Now, purists might raise an eyebrow at the mention of parmesan with arrabbiata, but let's be honest, rules are made to be broken, especially when you're going vegan! And honestly, this isn't just any old parmesan, it's my secret weapon – a nut-free vegan parmesan that's so addictive, you'll want to sprinkle it on everything (and trust me, you can!).
This 'parmesan' is a game-changer, made with roasted seeds, savoury miso, and a little nooch magic (that's nutritional yeast, for the uninitiated). It’s not only perfect on pasta but also a champion on salads, avocado toast, and really any dish that needs a little salty, cheesy oomph.
So, let's dive into this deliciousness, shall we?
Vegan Arrabbiata with Nut-Free Parmesan
Yields: 2-3 servings Prep time: 15 minutes Cook time: 40 minutes
Ingredients
For the Vegan Parmesan (makes a small jar)
- 1 tbsp shiro/white miso paste
- ½ tsp maple syrup
- 1 tsp olive oil
- 60g / ½ cup raw hemp seeds or raw sunflower seeds
- 2 tbsp nutritional yeast
- ½-1 tsp dry Italian herbs
For the Sauce
- 2 tbsp / 30 ml extra virgin olive oil
- ½ tsp chili flakes, or more to taste
- 2 garlic cloves, diced very finely
- 700g / 5 ripe medium tomatoes (approx. 3½ cups chopped)
- 200g / 14 oz penne (GF if needed)
- ½ tsp salt, more to taste
- Black pepper, to taste
- Fresh parsley or basil, to garnish
- Sliced black olives, to garnish (optional)
Instructions
Vegan Parmesan
- Preheat your oven to 100°C / 210°F and line a baking tray with parchment paper.
- In a medium bowl, whisk together the miso paste, maple syrup, and olive oil until smooth.
- Add your chosen seeds and mix thoroughly until evenly coated.
- Spread the mixture in a thin layer on the baking tray and bake for about 30 minutes, until dry. Let cool completely.
- If using hemp seeds, crumble the mixture using a fork, then mix in the nutritional yeast and dry herbs. If using sunflower seeds, give them a quick blitz in a spice grinder before mixing in the other ingredients.
- Store in an airtight container in a dry cupboard. This will keep for at least 2 weeks.
Pasta and Sauce
- Heat the olive oil in a large pan over low heat.
- Add the chili flakes and let them sizzle for a few seconds.
- Add the finely diced garlic and sauté for about a minute, until fragrant but not browned.
- Add the chopped tomatoes and their juices. Turn the heat up to low-medium and simmer for about 20 minutes, until softened and reduced.
- While the sauce is simmering, cook the pasta al dente and drain.
- Use a wooden spoon to mash the softened tomato chunks to make the sauce more uniform. If the sauce gets too dry, add a splash of water, vegetable stock, or even wine!
- Season with salt, pepper, and extra chili if you like it extra spicy.
- Toss the al dente pasta in the sauce, and garnish with fresh herbs and a generous helping of our homemade vegan parmesan.
Serving Suggestions
- Add a sprinkle of sliced black olives for an extra salty kick.
- Serve with a side of fresh salad for a balanced meal.
- Feel free to add some extra veggies to the sauce.
Enjoy this bowl of vibrant, flavorful goodness and let me know how it turns out. Happy cooking, and remember, life's too short for boring food!
#lazycatkitchen #veganrecipe #pastalover #veganparmesan