Recipe for almost cheeseless pasta dish

I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…

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Gabrielle Reyes	2021-11-10 18:49:22	21,548 Views	View on YouTube View Channel

This is the BEST vegan pasta recipe!

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Usually pasta dishes are delightfully cheesy affairs. The formula goes something like this: pasta a little sauce a pound of cheese. The cheese is the decadent glue that holds the rest of the dish together. It’s what helps keep everything moist. It’s what calls me back for that second piece. There are few things I love more than a forkful of oven-baked mozzarella straight from a hot slice of lasagna. But I can’t handle that much of it and honestly I rarely cook or eat it this way anymore. It’s too heavy too much. I end up needing a nap… immediately. So while I still make the occasional pasta dish I mostly enjoy it as a side dish and try to lighten the ingredients a bit. In this case I tossed a rustic farro pasta into yogurt that had been beaten with a little egg to keep everything moist and creamy. Lots of garlic toasted almonds Swiss chard squash and olives went into it. I then topped it all off with a layer of feta and baked it until golden brown.