Creamy Pasta With Roasted Veggie Sauce & Parmesan
Ingredients
- 230 g winter peas
- 270 g pumpkin
- 150 g tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp paprika powder
- 1 tbsp olive oil
- pepper and salt
- 1/2 red onion and garlic (optional)
- 200 ml vegetable milk
- 100 ml vegetable cooking cream or coconut milk
- 30 g grams vegan parmesan cheese
- 150 g gluten-free pasta
- fresh basil
Preparation
- Preheat the oven to 185 degrees.
- Cut the pumpkin and carrot into cubes, and wash the tomatoes.
- Place on a baking sheet with baking paper and spread the Italian herbs, paprika powder, olive oil, pepper and salt over it. Optionally add 1/2 red onion and garlic. Put in the oven for 25-30 minutes.
- Meanwhile, cook the pasta.
- Next, you blend the vegetables together with the milk, cream and parmesan. Season to taste with salt and pepper.
- Add the sauce and pasta together and finish with extra parmesan and basil.
- Enjoy!
