The English Post

Pasta with radicchio and vegan cheese

Written by Veronica Lavenia

Pasta with radicchio and vegan cheese is made with high quality ingredients, suitable for those who love the taste of natural cuisine.

This recipe is special because is made with gluten free red lentils pasta. This pasta is suitable for the high digestibility. Rich in protein, it fits perfectly with a vegetable intensely flavored as radicchio.

Lentil pasta is  a great solution to increase the consumption of pulses. It preserves all the properties of the flour with which it is made (in particular the protein content).

Pasta with radicchio and vegan cheese:


Serves 4

Extra virgin olive oil, to taste

2 tbps balsamic vinegar

5 radicchio leaves

Pinch of sea salt

Pepper, to taste

320 g (11¾ oz) short pasta

150 g (5 oz) vegan cheese

5 walnuts


Pasta with radicchio and vegan cheese: Method

  1. Mix the olive oil with balsamic vinegar.
  2. Wash and dry the radicchio, cut into thin strips, season with salt and pepper and the emulsion of oil. Set aside.
  3. Cook the pasta, al dente, in boiling salted water. Add a portion of marinated radicchio.
  4. Serve immediately with the rest of the radicchio, cheese and nuts.

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Hearty winter salad

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate