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Vegan feta pasta

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Vegan feta pasta


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Tempo de preparo

45 min(s)


4 servings

Luiza Faria

  • Ingredients
  • Recipe
  • Cherry Tomatoes700 g
  • Olive oil2 tablespoon
  • Garlic Cloves6 unit(s)
  • Salt to taste
  • Cashew Nuts50 g
  • Tofu150 g
  • Olive oil1 tablespoon
  • Nutritional yeast1 tablespoon
  • Lemon juice1/2 unit(s)
  • Salt1/4 teaspoon
  • Boiled Macaroni300 g
  • Basil to taste
  • Black pepper to taste
  1. In a baking dish, place the cherry tomatoes, olive oil, garlic cloves and salt. Bake at 200°C for approximately 40 minutes
  2. Meanwhile, in a food processor, place the chestnuts, tofu, olive oil, nutritional yeast, lemon juice and salt. Beat everything until it's very smooth, without any pieces of chestnut or tofu. If needed, add a little water
  3. Once the tomatoes are roasted, remove from the oven. Pour the chestnut cream into the tomato roast and mix well.
  4. Add the pasta to the cream and mix until all the pasta is covered in the cream.
  5. Finish with freshly ground black pepper and basil leaves.

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