Easy Tomato and Garlic Pasta with Vegan Lemon Parmesan
Easy Vegan Tomato and Garlic Pasta with Vegan Lemon Parmesan Cheese for a super fast dinner that is loaded with flavor!
Servings: 4
Ingredients
- 12 oz rigatoni pasta
- two 15oz cans fire-roasted tomatoes
- 1 tablespoon (15g) minced fresh garlic
- 2 tablespoons (22g) drained capers
- 1/4 teaspoon red pepper flakes (optional, but oh so good)
- 1/2 cup (12g) loosely filled chiffonade fresh basil leaves
VEGAN LEMON PARMESAN CHEESE
- 1 cup (112g) blanched almond flour (see NOTE at bottom for nut-free)
- 2 teaspoons dried oregano
- 1/2 teaspoon fine salt
- 1 tablespoon (15g) fresh lemon juice
Instructions
- Make the pasta according to the package directions and don't forget to salt the water.
- While the pasta is cooking, make the lemon parmesan cheese, so it will be ready as soon as the pasta and sauce are done, as it comes together super fast. Add the almond flour, dried oregano and salt to a small bowl and whisk well. Add the lemon juice and use a fork (not a spoon) to press and mixture for a couple of minutes or so until all of the almond flour is coated evenly. It will seem too dry at first, but be patient and keep working it. It will clump a bit so use your fingertips to rub the mixture between your hands into a fine meal.
- Spread the parmesan out onto a pan lined with parchment paper. Bake at 350°F for 5 minutes until the edges are turning golden brown. Make sure to set a timer or else it may burn, watch closely.
- Make the tomato sauce by adding 3 tablespoons water to a large pan over medium heat. Add the garlic and cook for 2-3 minutes until softened. Watch closely so it doesn't burn.
- Add the cans of fire-roasted tomatoes to a food processor or blender and puree into an applesauce consistency so it's not longer chunky, but don't fully process into a liquid. Add the tomatoes to the pan of garlic, with the capers and red pepper flakes. Stir a couple of minutes just to heat through. Remove from the heat.
- Pour desired amounts of tomato sauce over pasta and toss with fresh basil and parmesan cheese! Add extra capers and red pepper flakes if desired.