Creamy vegan roast capsicum spaghetti
Ingredients
Ingredients
- 280 g jar roast capsicums, drained
- 300 g silken tofu
- 2 tbsp tahini
- 1 tbsp miso paste
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tbsp salt
- pepper
Instructions
Preparation
- Add all ingredients into a blender and blend until smooth.
- Add the creamy sauce to a pan with the cooked pasta and 1/4 cup pasta water and stir to combine.
- Top with fresh parsley and dukkah.
- Serve and enjoy!
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