Breadcrumb-Walnut-Lemon Pasta
Looking for a pasta dish that’s light but filling and fresh? This is the one to try. I have nothing against marinara or pesto, but sometimes you have to shake your game up a little. This dish is flavorful and bright, cheesy and herby, full of unexpected flavors that go together well. It’s also packed with nutrition and easy to make. I hope you enjoy it!
16-ounces vegan pasta of your preference
Three pieces of dry whole-grain bread (see note) turned into breadcrumbs or 1½ cups purchased vegan breadcrumbs, plus one tablespoon for each serving
1 cup walnuts, whole or in pieces, toasted
½ cup Italian parsley, leaves minced, plus one tablespoon for each serving
1 tablespoon garlic, minced
1 tablespoon fresh lemon peel
3 - 4 tablespoons nutritional yeast
1 teaspoon onion powder
½ teaspoon smoked paprika
2 teaspoons miso paste
1 teaspoon salt and pepper
4 tablespoons vegan butter or olive oil
1-2 tablespoons fresh lemon juice
Extras: Kalamata olives, sundried tomatoes, fresh basil
Start your pasta. While the water is boiling, prepare the rest of the recipe.
Process the walnuts, parsley, garlic, lemon peel, nutritional yeast, onion powder, paprika, miso paste and salt and pepper in a food processor until crumbly. Transfer to a large bowl and add the breadcrumbs.
Drain the pasta.
In a large sauté pan, heat two tablespoons of the butter or olive oil with the breadcrumb mixture, stirring to coat, for a few minutes. Add the drained pasta and the remaining two tablespoons of butter or olive oil. Stir until heated together, about five minutes. Taste for seasoning, turn off heat, then add the lemon juice.
Plate the pasta with any extras, and top with reserved breadcrumbs and parsley.
16-ounces vegan pasta of your preference
Three pieces of dry whole-grain bread (see note) turned into breadcrumbs or 1½ cups purchased vegan breadcrumbs, plus one tablespoon for each serving
1 cup walnuts, whole or in pieces, toasted
½ cup Italian parsley, leaves minced, plus one tablespoon for each serving
1 tablespoon garlic, minced
1 tablespoon fresh lemon peel
3 - 4 tablespoons nutritional yeast
1 teaspoon onion powder
½ teaspoon smoked paprika
2 teaspoons miso paste
1 teaspoon salt and pepper
4 tablespoons vegan butter or olive oil
1-2 tablespoons fresh lemon juice
Extras: Kalamata olives, sundried tomatoes, fresh basil
Start your pasta. While the water is boiling, prepare the rest of the recipe.
Process the walnuts, parsley, garlic, lemon peel, nutritional yeast, onion powder, paprika, miso paste and salt and pepper in a food processor until crumbly. Transfer to a large bowl and add the breadcrumbs.
Drain the pasta.
In a large sauté pan, heat two tablespoons of the butter or olive oil with the breadcrumb mixture, stirring to coat, for a few minutes. Add the drained pasta and the remaining two tablespoons of butter or olive oil. Stir until heated together, about five minutes. Taste for seasoning, turn off heat, then add the lemon juice.
Plate the pasta with any extras, and top with reserved breadcrumbs and parsley.
Vegan, Main Dish, Entree, Breadcrumbs, Walnuts, Lemon, Pasta, Savory