TOMATO & SPINACH PASTA WITH PISTACHIO “PARMESAN"
GLUTEN FREE / VEGAN
TOMATO & SPINACH PASTA WITH PISTACHIO “PARMESAN
FOR THE PASTA:
2 cups cherry tomatoes
1 cup diced onions
1 large shallot, chopped
4 cloves garlic, mashed
1/4 cup olive oil
1 handful spinach, chopped
1 tsp salt
2 tablespoons italian seasoning
1 tsp honey
1 package pasta of choice (i used gluten free fusilli)
FOR THE PISTACHIO PARMESEAN:
1/2 cup pistachios (unsalted)
1 cup nutritional yeast
1/2 tsp sea salt
Prepare pasta according to package instructions and set aside.
In a medium pan, add the olive oil and turn on low/medium heat.
Add onions, garlic, and shallots. stir for about a few minutes, keeping an eye to make sure it doesn’t burn. While that’s cooking, place the tomatoes in a medium bowl.
Use your hands and crush the cherries (just squeeze them!).
Pour cherries into the sauce pan, along with chopped spinach, honey, Italian Seasoning, and salt.
Bring to a simmer and cover for 30 minutes.
To make pistachio parmesan, add ingredients to a food processor and pulse till you reach desired consistency.
Toss pasta with sauce and top with pistachio parmesan.