This week we bring you a mouth watering recipe for a Vegan Pasta Sauce. It is a sauce that works best with Pansotti Pasta and would be a perfect Christmas entrée dish for this years Christmas festivities.


Serves 8/10 as Entrée. 20 mins cooking 

  • 1/2 cup Extra virgin olive oil
  • 250 g walnuts
  • 1 clove of garlic
  • 30g pine nuts or blanched almond
  • 50g Piquant Vegusto no-moo cheese
  • 40g soft bread
  • 1 Tbs Majoran dry leaves
  • 1 Tbs nutritional yeast(optional)
  • ½ cup Almond milk
  • cracked black pepper and salt

 Salsa di Noci

Salsa di Noci comes from the same wonderful place where Pesto comes from: the Ligurian seaside. You can use it to dress any kind of pasta but it was born to shine with a particular herb-filled pasta called, Pansotti.

The recipe also tastes great with little gnocchi (chicche).

To begin:  Soak the bread in the almond milk unitl the bread becomes soft, then drain it.

Place all the listed ingredients either in a tall bowl for use with the immersion mixer or into a kitchen mixer.

Gradually add the remaining almond milk to make the mixture creamier. Then leave the mixture to sit whilst you prepare the pasta. 

Cook the pasta until it is al dente. Al dente pasta will feel firm, not crunchy, when you bite down with your front teeth. You can also break a piece of pasta in half and look at the cross section—al dente pasta is mostly cooked with a small core of uncooked pasta running through the middle. When you drain the pasta, keep some of the cooking water on the side. Mix the sauce in with the pasta. Add some of the left-over starchy water to the mixture to keep the pasta looking moist after you dress it with the sauce. 

For Photos of the experience check out our Facebook Album: Eating with the Dandylion: