Ingredients
- 1.5 cup pasta sprinkle of salt (we love Banza gemelli!)
- 2 tbsp ghee
- 1/3 cup nutritional yeast
- pinch salt
- pinch pepper
Instructions
- Bring pasta water to a boil, and sprinkle in a pinch of salt. Add the pasta and cook to al dente, and drain (7-9 minutes depending on your preference.) Reserving 1/4c of the pasta water - this has all the good starches from the pasta that will help bind your ‘sauce.’
- Add the ghee, nutritional yeast, salt, and pepper, and about half the reserved pasta water to start. stir, and see if you need more pasta from there. The heat from the pasta and the water will melt the nutritional yeast and help the ghee get silky.
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