Pasta a la foriana is traditionally a dish of pasta tossed with a sort of pesto sauce made from oregano, pine nuts, walnuts, olive oil, and garlic. Normally, it’s dusted with parmesan cheese. And so, transforming this already vegetarian dish into a vegan one was not difficult.
Usually, I make my own form of parmesan cheese by blending together nutritional yeast, salt, and raw cashews. It makes a wonderful substitute. However, not having the storage space or tupperware containers created a small detour. And so, my tastebuds were entertained in a slightly different direction with the addition of nutritional yeast without the blending concoction – in a sense, taking an already simple recipe and making it more simple. Why, Lack of Supplies – what a wonderful idea. Thank you.
There is a solid marriage between pasta and pesto. It is simple, versatile, and adds a touch of elegance to any plate. In short, it just seems sophisticated. After making the pesto, the addition of roasted squash seemed natural.
There is so much I love about this recipe: the texture contrasts, the notes of sweet-salty-and savory…
The fact that it takes only minutes to prepare…
Pasta a la Foriana, Revised
8 oz. spaghetti, cooked until al dente and drained
10 cloves garlic, roughly chopped
1/2 cup raw walnuts
1/4 cup chopped, fresh parsley
2 Tablespoons pine nuts
2 Tablespoons nutritional yeast, divided
3 Tablespoons oil, divided
1/4 cup raisins
2-3 cups acorn squash, roasted and cut into small cubes (can also substitute another winter squash)
salt and pepper, to taste
Tofu-Cashew Ricotta Cheese, for topping
Directions: In a large mixing bowl, toss spaghetti with one tablespoon nutritional yeast and season with salt and pepper. Set aside. In a blender, combine garlic, walnuts, parsley, pine nuts, the remaining one tablespoon nutritional yeast, and one tablespoon oil. Pulse until roughly chopped and completely incorporated.
Next, place a medium size skillet over medium heat. Add remaining two tablespoons oil to pan, along with contents from blender and the raisins. Stirring constantly, cook until mixture is fragrant and garlic has slightly mellowed – around 3 minutes. Add squash to pan; stir to coat.
Finally, toss pasta with sauce and top with some homemade tofu-cashew ricotta cheese.
Makes: 4 servings