Parmesan (plant-based) & Pastasciutta antifascista
- Macchè
- Apr 25
- 3 min read
This recipe is for the bold ones, who can fight for their ideas.
The plant-based Parmesan is crunchy, nutty, and healthy. You can use it on top of pasta, risotto, and vegetables to highlight their flavors.
We are happy to share a simple Italian recipe you can test it on: the Pastasciutta Antifascista. The pasta we eat on the 25th of April, our Liberation Day.
Why do we celebrate the 25th of April with pasta & cheese?
During second World War, Italy was under the violent fascist dictatorship of Mussolini. The dictatorship was harsh, and Italians had very little to eat. Most people could not afford a simple meal, so they would rely on their community to survive. The dictator also promoted a "new way of eating", encouraging people to avoid pasta and prefer rice or polenta. Can you imagine how that sounded to Italians?
When the dictatorship fell (1943), the Cervi family (that produced wheat) gathered all they had to offer a meal to the starved people in their village. That meal was a simple pasta with cheese, and was served to everyone gathering at the center of the village to celebrate. We call it Pastasciutta Antifascista, and we eat it on the 25th of April for our Liberation Day!
Pasta brings people together, so if you want to feel like an Italian, make Pastasciutta and share it with your loved ones.
Parmesan (plant-based)
INGREDIENTS
This recipe is for 1 jar of plant-based Parmesan, and it takes about 10 minutes. Want to learn how to make more Italian recipes? Check our workshops!
• 500 g raw cashews (better if unsalted)
• 500 g almonds (better if blanched)
• 1 spoon of sesame seeds
• 2 spoons nutritional yeast (you can find it at AH, it looks like this)
• salt
+ Macchè tip
• If you want a finer texture, use only cashews
THE RECIPE:
Blend
In a food processor, blend the sesame seeds for a few seconds. Then add cashews, almonds, yeast and salt, and blend them altogether. Blend them into a sand-like texture, then stop otherwise it will turn into a paste.
Pick your flavor You can add some flavor and blend for a few more seconds, if you like. I recommend garlic OR onion powder to give an extra kick. You can transfer the powder in a glass jar, or you can layer it on a tray and roast it in the oven (100° for 10 minutes) for a smoky taste. Then, transfer the Parmesan in a jar and into the fridge.
Pastasciutta Antifascista (plant-based)
INGREDIENTS
This recipe makes 2 servings of simple butter and parmesan spaghetti. It’s quick, creamy, and incredibly comforting. Want to learn how to make fresh pasta? Check our workshops!
• 200 g spaghetti
• 50 g plant-based butter
• 50 g Parmesan (plant-based)
• Salt
• Black pepper
THE RECIPE:
Boil the pasta Bring a large pot of water to a boil and salt it lightly. Cook the spaghetti, keeping them whole without breaking them.
Cook until almost ready Drain the spaghetti about 3 minutes before the time indicated on the box. Save some of the cooking water in a cup.
Finish in the pan Transfer the spaghetti to a hot pan using tongs. Add a couple of ladles of cooking water and toss to create a light, starchy cream.
Make it creamy
Remove from the heat and add the plant-based butter and Parmesan, mixing continuously until smooth and creamy. Add a few spoons of cooking water if needed to adjust the texture.
Serve
Serve immediately well coated with Parmesan. Add some grated black pepper, if you like.
