One of my favourite quick dinners is pasta and tomato sauce. Not from a jar anymore, but made from scratch oil-free at home. It’s so quick and easy (and thrifty!) it is worth making a batch enough for a few meals.
I used to be happy if I actually got the spaghetti cooked at the same time the sauce was ready. These days I have nailed timing and even found a few minutes to make plant-based parmesan cheese.
This is how it is made: In a food processor, (or a coffee bean grinder even better), process half a cup of whole raw almonds. Stop before they are too finely ground and add two tablespoons of nutritional yeast and a pinch of salt. Then continue to blitz the almonds mixture until it is just evenly crumbly. If you go too far, the almonds will turn to a paste which won’t work.
You can substitute other nuts such as pine nuts and mix it up with walnuts too. Be careful not to make nut butter by overdoing it in the blender.
You can add other dried herbs like parsley or oregano but I find keeping it simple works just fine.
