Chef Nick Mateus created this recipe for Meet Your Maker in 2018.
Yield: Four Servings
Ingredients
Vegan Parmesan
- 3/4 cup cashew nuts
- 3 tsp nutritional yeast
- 3/4 tsp sea salt
- 1/4 tsp garlic powder
Peperonata Sauce
- 200ml canola oil
- 10-12 red and yellow bell peppers, sliced thinly
- 1 red onion, sliced thinly
- 50ml lemon juice
- 150ml white balsamic vinegar
- 300g vegan sun-dried tomato pesto (store-bought or make your own)
- 1 tsp red chili pepper
- 2 tsp garlic powder
- 1 1/2 tsp capers, drained
To Assemble
- 480g Peperonata Sauce
- 960g dried linguine
- 80g kale, torn into bite-sized pieces
Method
Prepare Kale, Kholrabi & Carrot Slaw
- Prepare the Vegan Parmesan. Place cashews, nutritional yeast, sea salt and garlic powder in a blender. Blend into a powder and set aside.
- Prepare the Peperonata Sauce. Heat oil in a medium-sized sauté pan and sauté onions and peppers until soft.
- Add balsamic vinegar, lemon juice, pesto, chili pepper, garlic powder and capers to the sauté pan. Stew for 15 minutes on low heat.
- Bring pasta water to a boil and cook according to package instructions. Put kale into the boiling water with the pasta during the last minute of cooking.
- Drain pasta and kale and toss with Peperonata Sauce. Top with Vegan Parmesan and enjoy!
NOTES:
Vegan Parmesan can be stored in an airtight container in the fridge for up to three weeks!
