RECIPE BY LEEKS N BEETS
This pasta with veggie crumbles can be very addicting! The crumbles added depth of flavour and extra texture that is a delight in every bite. Don't forget about that homemade vegan parmesan! It is made from one of the healthiest nuts in the world - Brazil nuts!
INGREDIENTS
- PASTA
- 1 package angel hair pasta
- 3 cups spinach
- 1 cup mushroom walnut veggie crumbles (recipe below)
- ½ cup basil leaves, loosely packed
- ½ cup silken tofu
- ¼ cup water
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp hemp seeds
- 1 tsp garlic powder
- 1 tsp sea salt
- VEGGIE CRUMBLES
- 1 cup black beans
- ½ cup baby bella mushrooms, finely chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 chipotle pepper + 1 tbsp adobo
- ⅓ cup walnuts
- 1 tsp avocado oil
- 1 tsp salt
- ¾ cup breadcrumbs
- BRAZIL NUT PARMESAN
- 3 Brazil nuts, grated
- 1 tbsp nutritional yeast
- ½ tsp sea salt
METHOD
- PASTA
- In a food processor combine together all ingredients except the pasta, spinach and veggie crumbles. Pulse till smooth and creamy.
- Transfer sauce to a pot and heat for 1 min then stir in the pasta, spinach and veggie crumbles and cook until spinach shrinks, 2-3 mins.
- Remove from heat, top with Brazil nut parmesan and enjoy!
- VEGGIE CRUMBLES
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Heat up the avocado oil and once hot add the onions and mushrooms and saute 5 mins, until no moisture from the mushrooms remains then add the garlic and salt and cook for 1 min. Remove from heat.
- Combine together the sauteed mushrooms, onion and garlic with the rest of the ingredients in a food processor and pulse a few times. Don't over process, the mixture should be coarse but should easily hold together when pressed.
- Transfer mix to the sheet pan and bake 30-40 mins or until golden and crispy. Enjoy!
- BRAZIL NUT PARMESAN
- Combine everything together and sprinkle on any and everything. Enjoy!
Noha | @leeksnbeets
Noha is an Egyptian writer who grew up in Cairo and currently lives in Southern Arkansas. She created LeeksnBeets to show how being vegan does not limit your diet, but instead provides you with far more freedom to enjoy delicious food that’s not only good for you, but the planet too.
