250g multigrain protein pasta
2 tbsp extra virgin olive oil
1 red onion, chopped
2 garlic cloves, chopped
1 punnet small grape tomatoes
1 cup walnuts, soaked overnight
¼ cup oat milk
1 pinch nutmeg
Salt & pepper
2 tbsp vegan parmesan cheese
2 tbsps nutritional yeast
In a large pot of salted boiling water cook pasta to packet instructions. Drain, reserving a ladle of pasta water.
In a non-stick pan heat extra virgin olive oil and sauté onion and garlic for 2-3 minutes.
In a small blender blend until smooth garlic, onion, soaked walnuts, oat milk, nutmeg, nutritional yeast and parmesan.
Add sauce to a saucepan and season with salt and pepper. Add chopped tomatoes to the sauce and warm through.
Toss sauce with drained pasta with a little excess water to coat.
Sprinkle with parsley and additional vegan parmesan.