Quick, Versatile Pasta with Parmesan Cheese

For the last couple weeks, Sunday night has been roasting night where I cut a bunch of vegetables, stick them in my oven and then box them for the week.

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This has really helped me during the week because it makes cooking way easier and faster, which is great! I can also experiment with different flavours, or just repeat things that are comfortable and yummy! Special mention to rice and sriracha as vegetables best friends… no, we didn’t eat this for a week (but really, it was awesome!).

So for tonight, I wanted to spice things up and find a new used to my recent new love: sriracha! I feel like I have kept this at arms-length for a long time, but now that I have tried it, I really understand the hype around this product.

Two versions: pasta and quinoa. Both delicious!

Two versions: pasta and quinoa. Both delicious!

I also wanted to try to make something similar to Parmesan cheese because it is one of my boyfriend’s favourite cheeses, and he grew up always putting Parmesan cheese on his pastas. So, I wanted to make him something reminiscent of this. Keeping in mind that I don’t really like Parmesan and never had some at home (there might be a link here), I tried my best! All I can say is that it certainly looks like Parmesan a lot (and is really good too; way better than the real stuff if you ask me!).

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Anyways, here is what you’ll need:

Pasta sauce:

  • One can of mixed beans (or your own mix, but a can is a lot faster)
  • 4 cups of roasted pumpkin chunks (I roasted mine with a little of salt and olive oil)
  • 1 small bottle of tomato sauce (I used a 400ml one, so a little less than 2 cups)
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbs sriracha hot sauce
  • salt to taste

Parmesan cheese:

  • 1/2 cup cashew nuts (I used raw and unsalted)
  • 1/3 cup nutritional yeast
  • 1 tsp salt (or to your taste)

What you need to do:

  1. Cook your (gluten-free) pasta or quinoa according to your taste.
  2. In a non-stick pan set on medium heat, toss your beans and pumpkin. Let them mingle a little, until they are warmed up.
  3. Add the tomato sauce and spices.
  4. Mix well.
  5. That’s it!

For the Parmesan cheese:

  1. Put all the ingredients in your blender or food processor (I used my magic bullet) and blend until you have a yummy slightly yellow powder.

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I served this with some chopped arugula, but this is completely optional. If you serve it with quinoa, it might remind you of couscous. The Parmesan cheese adds a savory kick to this dish and makes this dish fun to prepare. My boyfriend enjoyed this and was really surprised to see that the texture was quite similar to the real thing. Yay! 🙂

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Let me know if you try this out!

 

6 thoughts on “Quick, Versatile Pasta with Parmesan Cheese

  1. emma and elizabeth says:

    Hey this looks so delicious! if you like our blog, text @mauve to 81010 to receive updates on when we post. it would mean so much

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