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If you’re in need of a fun new appetizer idea to try this summer, you need to give this recipe a try!
Rigatoni pasta Olive oil Vegan parmesan Rosemary Thyme Chili flakes Salt Black pepper
It’s such a versatile appetizer – you can make it with different kinds of pasta!
Cook pasta for 2 minutes longer than indicated. Preheat oven to 350°F. Finely chop the rosemary and thyme.
Drain pasta water and place pasta in a bowl. Add olive oil, salt, pepper, thyme rosemary, and Parmesan, and mix.
Bake pasta for 15 minutes on a baking tray.
Once ready, top with chili flakes and more vegan parmesan. Serve with your favorite sauce!