Slow it down and make your own fresh vegan pasta, from scratch! Inspired by our buddy Tal Ronnen from Crossroads Kitchen restaurant in LA & featured in our book Wicked Healthy Cookbook. Usually, egg plays a pretty key part in any fresh pasta recipe and we’ve subbed this out for silken tofu and sustainable red palm oil from Nutiva (grown on small organic family farms in Ecuador and partnered with Natural Habitats™ to ensure that no deforestation or habitat destruction results from the growing or harvesting process). Serve up with Nana’s Red Sauce and you’re good to go. Makes for an impressive recipe to prep ahead for dinner parties.
[Please note, the below recipe is from the Wicked Healthy Cookbook and you may notice subtle differences in the video – you’ll get the same great result from following either!)
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