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Ingredients
US|METRIC
10 SERVINGS
- 16 oz. noodles (use gluten-free if GF, we used bucatini)
- 3/4 cup raw sunflower seeds (or cashews, see note 1)
- 1 1/2 cups pasta water (reserved, see note 2)
- 5 Tbsp. nutritional yeast (see note 3)
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/8 tsp. black salt (/ kala namak, see note 4)
- 1 batch bacon (Portobello, or about 1 cup vegan bacon pieces, see note 5)
- vegan Parmesan (Freshly grated, measure with your heart, see note 6)
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