Description
Creamy vegetable-based sauce that tastes great and makes you feel great too.
Ingredients
- 2 cloves garlic, whole
- 1/2 onion, chopped
- 1 cup peeled and diced squash or sweet potato
- 1 carrot, peeled and chopped
- 1 cup cauliflower florets
- 1 tbsp oil
- 1/2 cup vegan cream or coconut cream (I use Earth’s Own Oat Cream)
- 1/2 tsp salt
- black pepper to taste
- 1 tbsp nutritional yeast
- 300g pasta of choice
- 1/2 cup chopped vegan bacon
- 1/2 cup green peas
- 1/4 cup shredded fresh basil (optional, for garnish)
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Add garlic, onion, squash, carrot and cauliflower to the pan and drizzle with oil. Bake for 30 minutes, flipping halfway through, until fork-tender.
- Meanwhile, cook pasta according to package directions, and before draining, reserve 1/2 cup pasta water.
- Remove from pan and allow to cool a few minutes. Place into a blender with the vegan cream, salt and pepper and nutritional yeast and blend until smooth and creamy. Add splashes of pasta water as needed if it seems too thick.
- Add pasta back to pot along with the sauce and heat on low, stirring to coat, until pasta is hot.
- In a small frying pan on medium heat, add a drizzle of oil, the vegan bacon and peas. Cook a few minutes until bacon starts to brown.
- Serve pasta. Top with the bacon & peas and basil, if using. Add more salt and pepper as needed. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes