I keep coming back to nut sprinkle – it’s always an excellent way of jazzing up a pasta dish with a little nuttiness, crunchiness and savoury flavouring!
I usually make it fresh when I want it for a meal, but it would keep for a few days sealed in the fridge.
Use equal parts of finely chopped or food processed pecan nuts (or brazil nuts or any other nuts) and nutritional yeast, with a little pinch of salt. Combine or food process and serve scattered on top of your pasta dish.
Another great way to serve it is to sprinkle the mix on top of the mashed potato of a shepherds pie before putting it in the oven to brown.