“The Occam’s Razor”

“I could never give up cheese.”- I’ve said these same words too. I mean how could you replace parmesan cheese on pasta for instance right? It’s freakin’ amazing. Well, check this out:

“The Occam’s Razor”

Ingredients (2-4 servings)

  • 1 Bag of Penne Pasta (Non-Dairy)13453257_10154367429313028_1325195202_o
  • Pasta Sauce (Non-Dairy)
  • 1 Tomato
  • 1 Spanish Onion
  • 1 Red Pepper
  • 1 Green Pepper
  • Basil
  • 1 Can of Red Kidney Beans
  • Vegetable Stock
  • Salt and Pepper
  • Pistachios



  1. Put water in a large pot for the pasta and start to heat it up on the stove. Also, put some oil in a pan and set the heat on low. Chop the onion, and mince the garlic and add them into the pan with salt and pepper.
  2. When the onion turns translucent add both peppers and some basil. When the colour of the pepper become faded, add the beans and some more basil, salt and pepper. Taste as you go to make sure you have enough seasoning. Also add the pasta once the water boils. To avoid having pasta stick together, add a tablespoon of oil.
  3. When the beans are starting to pop open, add the tomato, then after a minute add a cube or cup of vegetable stock and more seasoning. After another 2 minutes add the sauce. When heated, taste and add more seasoning to your liking.
  4. During steps 1-3 break open and chop up a half cup of pistachios. You can chop them as finely as you want. When the pasta and sauce is on the plate, sprinkle the pistachios on top.


The main detail here is the pistachios. Pistachios have a natural oil in them and when they are chopped up finely, they integrate really well into the pasta. I honestly haven’t thought of parmesan cheese since. The vegetable stock in this dish also helps bring the flavour of the vegetables out, and gives the sauce a much heartier taste. “The Occam’s Razor” is ideal for a third date, or for sitting down alone to watch some stars wars in Spanish ;P.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.





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