Mangia! It's Pasta Night with Your Leftover Pulp

You've heard us shout it from the rooftops at Almond Cow–don't throw out that pulp! We have plenty of creative ways for you to elevate your meals using this delicious secondary concoction, and this one might surprise you and your nonna. 

You can transform your latest batch of pulp into beautiful, unique pasta dishes to add texture, flavor, and a boost of fiber. From nutty almond pulp to rich cashew pulp, each type brings its own character to pasta creations. This sustainable approach not only reduces food waste but also makes your meals more wholesome and delicious, all the while proving that plant-based cooking can be both innovative and eco-friendly.

Take a look at some of our favorite go-to pasta recipes! 

Mushroom Walnut Bolognese

This Mushroom Walnut Bolognese is a delicious, plant-based twist on the classic Italian sauce. Instead of chopping walnuts, make a fresh batch of Walnut Milk (omit the dates and vanilla). Then you can use the leftover pulp by blending it with finely chopped mushrooms, onions, garlic, and a medley of herbs and spices. The result is a rich, hearty sauce that mimics the texture and depth of traditional bolognese but with a nutty, earthy flavor profile. Perfect over pasta, zoodles, or even as a topping for baked potatoes, this Mushroom Walnut Bolognese offers a satisfying and nutritious meal.

Alfredo Pasta Sauce 

This Alfredo Pasta recipe offers a creamy, plant-based alternative to traditional Alfredo sauce, using cashew pulp from your last batch of Cashew Milk (omitting the vanilla and dates). Instead of using dairy, the recipe incorporates cashew pulp, sautéed garlic, onions, and a splash of lemon juice for brightness. The mixture is then blended until smooth with seasonings and nutritional yeast—which gives the pasta its cheesy flavor. The result is a velvety sauce that is both rich and satisfying. Pour it over your favorite pasta for a comforting meal that delivers all the indulgence of classic Alfredo with a wholesome, dairy-free twist. 

Pesto Pasta

It doesn't have to be summer to enjoy this bright, vibrant pasta dish. With a little help from your Almond Cow and leftover Hemp Seed Milk (omit the vanilla and dates), our Pesto Pasta is easy to enjoy all year long. Combine fresh basil, garlic, lemon juice, and nutritional yeast for a burst of flavor. Blended with olive oil, this combination creates a rich and creamy pesto sauce that’s perfect for tossing with pasta or drizzling over roasted vegetables. With its bright, herbaceous notes and subtle nuttiness from the hemp pulp, this pesto pasta dish is a delicious, plant-based take on classic pesto.

Beet Ravioli

Ready to try something that will impress even the most skeptical nonna? This Beet Ravioli recipe offers a visually stunning, plant-based twist on traditional ravioli, using leftover cashew pulp collected after making Cashew Milk (omit vanilla and dates) with your Almond Cow to create a flavorful and nutritious filling. Instead of dairy-based cheese, the recipe blends cashew pulp, roasted beets, garlic, lemon juice, and a dash of nutritional yeast, resulting in a creamy, tangy filling that pairs beautifully with the earthy sweetness of beets. Wrapped in tender pasta dough, these vibrant pink ravioli are as delightful to look at as they are to eat. Serve with a drizzle of olive oil or a light tomato sauce for a deliciously satisfying, waste-free meal that’s sure to impress.

Mac 'n Cheese

This Cajun Mac 'n' Cheese recipe is a bold, plant-based version of the classic comfort food, enriched with a spicy twist. Made using cashew pulp from your Cashew Milk recipe (omit vanilla and dates), this dish combines the creaminess of a traditional cheese sauce with a Cajun-inspired blend of spices, including smoked paprika, garlic powder, and cayenne pepper, for an added kick. Surprising additions like miso pasta blend beautifully with plant-based, traditional ingredients like our vegan butter, to form a velvety texture and a subtle nuttiness that perfectly complements the smoky, spicy flavors. Tossed with your favorite pasta and baked until bubbly, this Cajun Mac 'n' Cheese is a satisfying and flavorful way to enjoy a plant-based meal that’s anything but ordinary.

Don't let that pulp go to waste—transform it into something truly special! With these inventive pasta recipes, you’ll not only reduce food waste but also elevate your meals with unique textures and flavors. 

Try these recipes today and discover how easy it is to create nourishing, sustainable meals with the Almond Cow. Share your culinary creations with us below and inspire others to make the most out of their plant-based pulp!