Hearty, aromatic pasta with creamy sauce and delicious roasted flavors. Healthy, quick to make and rich in high quality plant protein. Perfect for every day, vegan, gluten and oil free option.
Preheat oven to 175 degrees convection (195 degrees top-bottom heat) and line baking sheet with baking paper.
Spread the peppers and onion on the tray and (optionally) season with a little salt, pepper and olive oil.
250 g red bell bell pepper, 120 g red onion
Bake in the oven for 35 to 45 minutes maximum. The longer the baking time, the more roasted aromas will develop. Run a wooden spoon through once in the middle of the baking time so that everything cooks evenly.
In the meantime, cook pasta al dente and set aside.
300 g Pasta
Provide a blender. Add in vegetable milk, cashews, nutritional yeast flakes, tomato paste, garlic granules and the roasted vegetables. Optionally season with salt, chili, basil and fresh pepper. Process on high speed to make a fine sauce.
75 g Cashews, 250 ml Plant milk, 16 g Yeast flakes, 15 g Tomato paste, 1 tbspn Salt, Optional: 1 bird eye chili or other chili of choice, Optional: a handful of fresh basil, Freshly ground pepper to taste, 1 tbspn Garlic granules
Season to taste and mix with the pasta in the pot.Divide between two plates, garnish with parsley and parmesan and enjoy!
Vegan parmesan, Fresh parsley
Divide between two plates, garnish with parsley and parmesan and enjoy!