Its also loaded with ground beef, whole milk, and butter.
An entirely plant-based iteration, however, is worth every bit of effort for a comforting bowl of pasta.
For the pasta, he recommends high-quality gluten-free shells, which cradle the sauce, or a wide-cut fettuccine.
(If you like this recipe, youll love the restaurantsvegan key lime pie for dessert.)
Drain and reserve the soaking water.2.
In a blender, combine the soaked tomatoes, coconut oil, capers, maple syrup, and salt.
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Transfer to a covered container and refrigerate for up to 2 weeks.
To make the Brazil Nut Parmesan:
1.
Be careful not to overprocess, as the oil in the Brazil nuts will turn into a paste.2.
Store covered in the refrigerator for up to one week.
To make the tempeh Bolognese:
1.
Heat the oil in a large pot or large, deep skillet over medium-high heat.
Add the celery, carrot, and red onion and saute until softened, five minutes.3.
Stir in the wine while scraping the bottom of the pot to loosen up the flavorful bits.4.
To assemble the pasta:
1.
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Place the baby spinach in a large serving bowl and set aside.2.
Heat the olive oil in a large, deep skillet over medium-high heat.
Add the garlic and saute just until the garlic is fragrant, less than one minute.3.
Add the broccolini and salt and cook until the broccolini starts to become to tender, about 5 minutes.4.
Stir in the white wine and simmer until the alcohol has cooked off, about 2 minutes.5.
Add the pasta to the skillet and toss with the broccolini.
Give everything a good toss so all of the spinach wilts.7.
Top with the Bolognese and lightly toss so the Bolognese begins to meld with the pasta.8.
Crumble the cashew mozzarella over the top, followed by some vegan parmesan and a sprinkling of fresh basil.
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