04/27/2022
This recipe is so yummy and easy to make. It’s inspired from a recipe from Sakara. It’s vegan but you can use regular parmesan if you like. Although, the homemade almond parmesan is delicious!
Ingredients
Homemade Almond Parmesan
+ 1 tbsp raw almonds
+ 1 tbsp sunflower seeds
1 tsp nutritional yeast
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp himalayan salt
Pasta
+ 2 cups shiitake mushrooms, chopped with stems removed
+ 2 tbsp white truffle oil
+ 1/2 tsp himalayan salt
+ 1 tbsp extra-virgin olive oil
+ 8 cups baby spinach
+ 1 box chickpea penne or rotini (I use Banza)
+ 1 cup chopped fresh parsley
+ 2 tbsp fresh lemon juice
+ 2 cloves garlic, minced
What to do
1. Preheat the oven to 400 deg. F (for the mushrooms)
2. If you’re making the parmesan, combine all the ingredients in a blender, blend until its a fine powder.
3. In a medium bowl, mix the mushroom, truffle oil, and salt. Place mushrooms on a baking sheet and bake for 15 minutes or until golden brown.
4. Heat olive oil in a large pan over medium heat. Saute the spinach until wilted. Add a pinch of salt.
5. Cook pasta according to package instructions. Drain pasta and transfer to bowl. Add the mushrooms, spinach, parmesan, and garlic, and toss. Top with parsley, lemon juice and toss again. Enjoy!
