Pasta with Provenzal Sauce and vegan “cheese”

For this recipe I’ve got some inspiration in a dish that I had back in 2011, in Chile, when I was still vegetarian.

My husband and I went to a restaurant called “Danoi”, very close to our apartment in Santiago. Everybody was talking about how amazing was its food, and I wanted to see if that place has anything that was vegetarian for me.

At that time my only choice was “home made pasta with provenzal sauce”. When I saw my plate I was like a little “confused/ disappointed” because I only had a mountain of cooked pasta with finely chopped garlic and herbs… that’s it. Well after a few bites I was like ” I can’t believe that this simple mix taste so good!” all my initials apprehensions disappear and I just fell in love with this dish.

This week I remembered those days, my last days living in Santiago of Chile, making that same recipe, but now as a vegan, and here is the recipe:

Ingredients:

1 package of your preferred pasta.

1 package fresh parsley

4 cloves of garlic

half of a lemon zest

1 Tbsp of Vegan Margarine

3 Tbsp Olive oil

1/4 Tsp black pepper

Salt to taste

For the vegan “cheese”:

1/2 Cup Nutritional yeast

1/3 Cup raw cash nuts

1/3 Cup walnuts

1 Tsp Himalayan salt

1 Tsp Garlic powder

Steps:

Start cooking your pasta as usual, while you prepare your sauce.
First we are going to make our “cheese” adding every ingredient listed and processing everything in a food processor until it gets a coarse texture as a “Parmesan Cheese”. Take it off the food processor and reserve.
On the same food processor add the parsley roughly chopped, and the rest of the ingredients. Pulse as many times is needed to get a finely chopped paste, but not runny.
Once your pasta is cooked and drained, add the margarine and your parsley mixture over the pasta. Add the “cheese” as well, and give it a good mix.
Now you have an fast and delicious pasta. Enjoy!

This dish makes an amazingly easy, fast and delicious dinner, very cheesy and herbal. Hope you like it!