Why Make This Recipe
Vegan Pastina is a delightful and comforting dish perfect for anyone seeking a quick and satisfying meal. This warm pasta dish is not only easy to prepare, but it also brings a sense of nostalgia to those who remember enjoying pastina as a child. With flavorful vegan ingredients, it’s a wholesome choice for both vegans and non-vegans alike. This recipe is versatile, allowing you to customize it to your taste, making it a go-to option any day of the week.
How to Make Vegan Pastina
Ingredients
- 1 cup stelline or pastina pasta (see note 2 for substitution)
- 2 ¼ cups vegan chicken broth or vegetable broth
- 3 tablespoons vegan butter
- ⅓ cup grated vegan parmesan cheese (see note 3)
- Fresh cracked pepper to taste
- Finely chopped fresh parsley for garnish, optional
- ¾ cup water (use pasta water or filtered water)
- ¼ cup raw cashews or sunflower seeds (see note 4)
- 3 tablespoons nutritional yeast
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ teaspoon salt, to taste
Directions
Version 1
- Bring Broth to a Boil: Heat a medium pot over medium-high heat. Add the vegan chicken broth (or vegetable stock) and cover.
- Cook Pasta: When the broth is boiling (4–5 minutes), add the pasta. Stir well and lower the heat to medium or medium-low. Cook uncovered for 3–4 minutes, stirring frequently to prevent sticking.
- Add Vegan Butter: Once the pasta is al dente and most of the broth is absorbed, stir in the vegan butter until it melts.
- Add Vegan Cheese: Stir in the vegan cheese until melted.
- Serve Immediately: Serve with extra vegan parmesan cheese, chopped fresh parsley, and cracked pepper if desired. Enjoy!
Version 2
- Bring Water to a Boil: Heat a large pot with about 8 cups of water over medium-high heat. Add salt if desired and bring to a boil.
- Cook Pasta: Add the pasta and stir well. Cook uncovered until the pasta is al dente. Drain the excess water but save about ¾ cup for the sauce (or use filtered water).
- Make the Sauce: Blend the sauce ingredients (water, cashews or sunflower seeds, nutritional yeast, granulated onion, garlic, and salt). Blend until smooth and creamy. Taste and adjust seasonings if needed.
- Serve Immediately: Put the cooked pasta back into the pot and add the blended sauce. Stir well and serve with fresh parsley and cracked pepper on top.
How to Serve Vegan Pastina
Serve Vegan Pastina hot, garnished with fresh parsley and a sprinkle of cracked black pepper. This dish pairs well with a side salad or some crusty bread for a complete meal. You can also serve it as a starter or a cozy lunch.
How to Store Vegan Pastina
To store leftovers, let the pastina cool, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, add a splash of water to the pasta while heating it on the stove or in the microwave to prevent it from drying out.
Tips to Make Vegan Pastina
- Use Leftover Broth: If you have leftover vegetable or vegan chicken broth, use it to enhance the flavor of the dish.
- Soak Cashews: If you are using raw cashews, soaking them in water for a few hours can help create a creamier sauce.
- Adjust Seasonings: Feel free to adjust the garlic, onion, and salt to your preference for more flavor.
Variations
You can customize Vegan Pastina by adding vegetables such as spinach, peas, or carrots. For an extra protein boost, consider adding cooked lentils or chickpeas.
FAQs
1. Can I use any type of pasta?
Yes, while stelline or pastina pasta works best, you can substitute with any small pasta shape.
2. Is it gluten-free?
To make it gluten-free, opt for gluten-free pasta made from rice or quinoa.
3. How can I make it creamier?
To achieve a creamier consistency, blend in more cashews or a splash of coconut milk to the sauce.
Vegan Pastina
Ingredients
Pasta Ingredients
- 1 cup stelline or pastina pasta Substitute with any small pasta shape if needed.
- 2.25 cups vegan chicken broth or vegetable broth Use leftover broth for more flavor.
- ½ cup raw cashews or sunflower seeds Soaking cashews can create a creamier sauce.
- 3 tablespoons nutritional yeast
- ½ teaspoon granulated onion
- ½ teaspoon granulated garlic
- ½ teaspoon salt Adjust to taste.
- ¾ cup water Use pasta water or filtered water.
Garnish
- 3 tablespoons vegan butter
- ⅓ cup grated vegan parmesan cheese
- to taste fresh cracked pepper
- to garnish finely chopped fresh parsley Optional.
Instructions
Version 1 - Cooking in Broth
- Heat a medium pot over medium-high heat. Add the vegan chicken broth (or vegetable stock) and cover.
- When the broth is boiling (4–5 minutes), add the pasta. Stir well and lower the heat to medium or medium-low. Cook uncovered for 3–4 minutes, stirring frequently to prevent sticking.
- Once the pasta is al dente and most of the broth is absorbed, stir in the vegan butter until it melts.
- Stir in the vegan cheese until melted.
- Serve with extra vegan parmesan cheese, chopped fresh parsley, and cracked pepper if desired.
Version 2 - Cooking in Water
- Heat a large pot with about 8 cups of water over medium-high heat. Add salt if desired and bring to a boil.
- Add the pasta and stir well. Cook uncovered until the pasta is al dente. Drain the excess water but save about ¾ cup for the sauce.
- Blend the sauce ingredients (water, cashews or sunflower seeds, nutritional yeast, granulated onion, garlic, and salt). Blend until smooth and creamy. Taste and adjust seasonings if needed.
- Put the cooked pasta back into the pot and add the blended sauce. Stir well and serve with fresh parsley and cracked pepper on top.