Description
A creamy, luscious pasta sauce made with roasted vegetables, garlic, tomato and coconut milk.
Ingredients
- 3 large carrots, chopped
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 3 cloves garlic, whole
- 3 tbsp olive or avocado oil
- pinch of salt
- 1-1/2 cups coconut milk
- 1-1/2 cups marinara sauce
- 1 tsp chili flakes
- 450g pasta (I used rigatoni)
- optional: vegan parmesan and fresh finely chopped basil, for garnish
Instructions
- Preheat oven to 425 F.
- To a large rimmed baking sheet or large baking dish, add carrot, bell pepper, onion, garlic, oil and a pinch of salt and stir to combine.
- Bake in preheated oven for 30 minutes, flipping halfway through, until carrots are soft.
- Meanwhile, in a large pot, cook pasta according to package directions. Drain and set aside. Reserve pot.
- Add roasted vegetables to a blender with coconut milk and marinara sauce. Blend until smooth ( about 2 minutes total). Taste and add extra salt, if desired.
- Add cooked pasta and sauce back into reserved pot, and add chili flakes. Heat on low-medium, stirring occasionally, until hot.
- Serve with a sprinkle of vegan parmesan and some fresh basil, if using.
Notes
Storage instructions:
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months; thaw overnight before reheating.
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Reheat: Warm gently on the stove, adding a splash of milk if needed.