Nutty Pasta

Serves 4
Time 30 minutes


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 

Fresh parsley


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.