Imprimer ma sélection
Preparation
Place chopped garlic in a large dry non stick skillet set over low heat. Cover with a lid to slowly steam the garlic as it dry roasts; stir occasionally, about 10 minutes.
Add olive oil and onion and cook further 2 minutes on medium high heat until onions have softened.
Meanwhile, in a large bowl, whisk together tofutti and 1/4 cup almond beverage to remove all lumps; add remaining almond beverage, bouillon powder, lemon juice, cornstarch, dry mustard powder, salt and pepper.
Pour into skillet with garlic and onions; simmer stirring frequently over high heat until thickened
Add chopped parsley and toss with noodles to combine.
Garnish with parsley leaves if desired.
For Cashew “Parmesan”:
In a blender, pulse together cashews, salt, mustard powder and garlic powder to fine crumbs.
Sprinkle over pasta to serve.
Source: Metro