Happy Monday friends! I am thrilled to be here sharing this recipe with you today. If I am honest I meant to share this ages ago but you know, life! This recipe is an all time favourite of mine. It has the comfort I often desire, but not the carb load to weigh me down. A win in my books. As many of you know I am a carb fiend. I love my pasta bowls but sometimes you need a change of pace without losing the comfort. This is that dish!
Now, before we get started I should tell you there is some prep that needs to be done for this recipe. With that being said if you want to make your life easier you can go ahead and purchase vegan ricotta and tomato sauce at your local grocer. NO JUDGEMENT, you do you. But if you know ME you know that I made this from scratch and it doesn’t really take THAT much time, just a little preparation.
As far as the vegan Parmesan goes, I live in Toronto where I am lucky to find a brand of cheese you can actually grate (just like the real stuff) but if you can’t find VIOLIFE then please don’t fret. You can easily whip up your own in literally no time.
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