Vegan 'Cheesy' Pasta (Nut Free Option)
Cheesy pasta thats vegan? Ummmmm..... YES!
I have created a real winner here, if I may say so myself. It ticks all the boxes; easy, quick, nutritious and most importantly delicious.
4 serves of your fave pasta (I like wholemeal, spelt, buckwheat or chickpea), cooked according to packet
1 red onion, peeled and diced
3 cloves garlic, minced
1 capsicum (red pepper), deseeded and sliced into small chunk
4 large tomatoes, cut into small chunks
200g frozen peas
1 tsp mixed herbs
large bunch of fresh basil, finely chopped
a few large handfuls of spinach
For the sauce:
200g butternut squash, peeled and roughly chopped
2 small or 1 large carrot, peeled and roughly chopped
40g cashews (optional)
2 garlic cloves
1 tsp smoked paprika
1 tsp mustard (optional)
1 tbsp tamari or soy sauce
1 tsp miso paste
100ml vegetable stock
2 tbsp nutritional yeast
For the sauce; in a saucepan add in the squash, carrot and cashews, cover with water and bring to the boil. Turn down and simmer until the squash and carrot chunks are very soft. Drain and put into a blender with the other ingredients and whizz until smooth.
In a large frying pan, heat up some olive oil, add in the onion and garlic. Sauté over a medium heat for 2 minutes. Add in the rest of the vegetables (except spinach) and herbs. Keep mixing, adding some water if needed, until the vegetables are cooked.
Turn down the heat and add the cooked pasta, sauce and spinach. Stir until the dish is warmed and spinach has wilted. Serve with some salt, pepper and an extra sprinkling of fresh basil.