Creamy Avocado And Basil Pasta With Tomato Salsa And "Parmesan"
A fresh creamy sauce paired with a colourful tomato salsa all mixed together with a vegan parmesan touch! Delightful when topped on a pasta.
How It's Made: Quinoa Pasta
700g of quinoa pasta
1/2 cup of almond milk
2 tablespoons of lemon juice
3 braches of fresh basil
10 cherry tomatoes
1 tablespoon of olive oil
1 pinch of sea salt and fresh ground pepper
2 tablespoons of vegan parmesan
In a food processor, mix together the avocado, almond milk, lemon juice and basil. Salt and pepper generously.
Cook the pasta according to the packaging instructions.
Once cooked, toss the pasta in a salad bowl with a bit of olive oil so they don't stick together. Add the avocado sauce and toss.
Cut the cherry tomatoes in half. In a small bowl, mix the tomatoes, olive oil, salt and pepper.
To serve, place a serving in each bowl, add the salsa, some fresh basil leaves and top with the vegan parmesan!
How It's Made: Vegan Parmesan
1/2 cup of cashews
1/4 cup of Hemp Seeds
1/4 cup of pecans
3 tablespoons of nutritional yeast
2 garlic clove(s)
1 teaspoon of sea salt
Peel and coarsely chop the garlic. In a food processor, mix all the ingredients together and mix until a finely chopped consistency. Adjust the seasoning to taste.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.