This is ... T O T A L L Y D E L I C I O U S!!
Okay, I cooked this for a table of people, both vegans and meat eaters, and everyone loved it! OK, my more skeptical son wasn't sure, but everyone else really liked it!! It is full of flavor...I actually brought the Parmesan to the table, just in case, but tried it as-is, 100% vegan first - and realized it totally did NOT need it. Seriously. If you insist on adding cheese, just please try one bite first without it, I am confident you will see what I mean :)
So one of my besties recently inspired me to prepare more vegetarian/ vegan meals at home, so this week I've made chickpea carrot burgers, black bean pepper burgers, and yesterday mushroom meatloaf, all surprisingly good!
I went completely Vegan for this receipt and it was AMAZING!!! Loaded with flavor!
Amy's Vegan Spaghetti Gremolata:
Into the food processor goes:
Lots of peeled garlic - I used about 10 heads. Run it until it's completely processed.
Then add to the food processor:
1 cup toasted almonds (you have to toast them first for the flavor!)
1 cup packed arugula
EVOO (extra virgin olive oil)
Juice from 1 juicy lime (you can use lemon instead of course)
Pulse a few times until you get your desired consistency; be sure to leave some nutty chunks in there for good texture and mouthfeel.
Meanwhile in a boiling pot of salted water, cook the spaghetti al dente. Drain and pour into a large glass bowl and toss with good EVOO. Than pour the Gremolata from the food processor on top and mix it all in. Add more EVOO until you have your desired consistency.
Test 1 noodle before serving to see if you need or want to add an a little more fresh Lime juice to brighten it up. Then serve and wait to see the reactions.
*1 thing to note, is that the 'sauce' tends to collect at the bottom of the bowl, so I gave it a really good stir from the bottom up each time I went to serve it. Don't be shy with the olive oil, it is good and good for you, even the Mayo Clinic says so!