ROASTED VEGGIE PASTA
Busy, and craving a easy, and delicious vegan dinner? This roasted veggie pasta with bell pepper, carrots, cherry tomatoes and silken tofu is perfect for a weeknight. Packed with flavor and nutrients, it’s made quickly - with very little chopping involved.
Servings: 3
Ingredients
- 300 g / 10oz rigatoni or penne pasta
- 2 red bell peppers
- approx. 16 cherry tomatoes
- 2 carrots peeled and chopped into small pieces
- 1 head garlic tip chopped off
- 1/2 red onion peeled and roughly chopped
- 1 red chili optional
- 1/2 cup handful fresh basil leaves save some for garnish
- 2 tablespoons olive oil
- 150 g 5oz silken tofu
- salt and pepper to taste
Instructions
- Arrange bell pepper, tomatoes, carrot, onion, garlic, and chili (if using) on a baking tray.
- Drizzle with olive oil, and season with salt and pepper. Roast in the oven at 200°C (400°F) for approx. 30 minutes until the veggies are tender and slightly charred. The carrots take the longest, so make sure these are fully done.
- Meanwhile cook the pasta according to package directions in salted water until al dente. Drain and set aside.
- Let the veggies slightly cool. Remove the chore and the skin of the bell peppers. Squeeze the garlic out of its skin. Transfer them to a blender or food processor. Add the silken tofu and fresh basil. Blend until smooth and creamy.
- If necessary, reheat the sauce in a pan and add the cooked pasta and toss in the creamy sauce. Garnish with basil leaves and cracked pepper. Enjoy!