These cooler evenings call for warming meals and this vegan pasta dish by San Elk ticks all the boxes. Fresh kale, zesty lemon and a dairy-free parmesan this is sure to be a new family favourite in your home.
We love the use of powdered stocks and broths to form the base of sauces and soups. Not only does this make the dish packed with nutrients, but it's also a quick and easy way to load up the flavour.
- 400g dry pasta (we used a gluten-free pasta but this is optional)
- 1 bunch of kale - stalks removed
- 1 Tbsp Olive Oil
- 3 cloves garlic - thinly sliced
- 1 Tbsp lemon rind
- Juice from 1/2 lemon
- 1/2 cup pinenuts (omit for a nut free version)
- 200g cherry tomatoes
- 1/2 cup vegan parmesan
- 7-8 tsp San Elk Vegetable Stock
- 3 Litres water
Bring 3 litres of water to the boil. Add San Elk stock and pasta once brought to a rapid boil.
Heat a pan and lightly toast pinenuts - set aside.
Heat oil in the pan and saute garlic over low heat.
Add kale to the pan and cook for 4-5 mins.
Remove pan from heat and add lemon juice, lemon rind, and pinenuts.
Once pasta is cooked, reserve 1.5l of the stock from the pot.
Strain pasta and add to pan with kale mixture. Add tomatoes and 1/2 cup stock.
Put the pan back on a low heat and cook off some of the stock.
Stir and keep adding stock slowly until you reach the desired consistency of the sauce.
Serve hot, topped with vegan parmesan.
This crumbly dairy-free parmesan is a versatile rendition from our friends at San Elk artisan stock. Super easy to whip up and makes a scrummy addition to pasta and soups.
1/2 cup raw cashews (can sub in macadamias)
1 cup nutritional yeast
1/2 tsp garlic powder
Add all ingredients together in a high-speed blender, or spice mill.
Blend until all combined and in small fine pieces.
NOTE_ make sure to keep any moisture/liquids away from this mixture as it will affect the parmesan consistency.