Veggie Farfalle


May 16, 2018


Cook the farfalle according to the instructions on pack. Drain and place in a bowl, sprinkle with olive oil and stir.

In a large frying pan sauté in medium fire the onion with a bit of olive oil. Add beans, asparagus, garlic cloves and continue sautéing. Add the almond/coconut milk, the grated Violife just like Parmesan and season with salt and pepper. Continue cooking until it becomes a creamy sauce. Then add the farfalle and stir for a few minutes.

Serve in a large plate and sprinkle with the Violife just like Parmesan flakes on top and freshly ground pepper.


PREP TIME: minutes15 mins


150g Violife just like Parmesan, grated in powder format

set aside about 20g and cut in flakes

500g farfalle (or any pasta of your liking)

½ onion, sliced

¾ cup peas

10 asparagus, sliced

2 garlic cloves, sliced

1 cup almond or coconut milk

Extra virgin olive oil

Salt and freshly ground pepper