Tagliatelle with smoked salmon in lemon juce with vegan parmesan

I love pasta. I could eat it every day and I'm so grateful I can eat gluten. It usually takes few minutes to make it. Just cook pasta make sauce and serve the dish.

This one is the effect of my lazieness and the result is great. I cook it quite often, change propotions and greens: once it's dill, other time basil - depends what I have in my tiny fridge. Taste is always good.

Tagliatele with smoked salmon in lemon juice

for 2 people

6  slots of tagliatelle

100g smoked salmon sliced

juice of 1/2 lemon

1 garlic clove crushed

hand full of parsley/basil/dill

2tbsp olive oil

black pepper for seasoning

Almond parmesan

1/2 cup almond flakes

1/4 cup inactive yeast

pinch of salt and pepper

•  Almond parmesan: blend all ingredients until crumbly. Keep in fridge for 1 week.

• Cook tagliatele al dente.
• Heat olive oil on large pan and fry salmon on medium heat for approximietly 2 minutes.
• Pour lemon juice, add parsley, garlic, pepper and tagliatele, stir all ingredients gently, serve immidiately when combine.
• Season with almond parmesan and pepper.
• Bon Appetite!