Pasta with Roasted Capsicum & Carrot Sauce
Pasta with Roasted Capsicum & Carrot Sauce
This Pasta with Roasted Capsicum & Carrot Sauce recipe is a breeze to whip up and delivers a burst of comforting flavours. Roasted carrots and capsicum, blended to perfection with a hint of nutritional yeast for that extra depth. This easy recipe requires just a handful of ingredients and minimal effort.In just 40 minutes (including prep and cooking time), you can have a delicious homemade meal ready to enjoy. Roast the carrots and capsicum with a touch of salt, pepper, garlic-infused olive oil, and Italian herbs to enhance their natural goodness. Once roasted, blend them with nutritional yeast and water to create a velvety, savory sauce.Simply toss this delightful sauce with your favorite pasta, and there you have it – a satisfying meal for one or a cozy dinner for two. It's the kind of recipe that proves that simplicity can be incredibly tasty.
Ingredients
- 2 carrots
- 2 capsicum
- ¼ cup nutritional yeast
- ½ cup water
- salt & pepper
Instructions
- Roast carrots and capsicum with salt and pepper and garlic-infused olive oil and Italian herbs on 160℃ for 25 -30 mins.
- Peel skins of capsicum (can keep on but makes it slightly bitter).
- Blend together with nutritional yeast and water.
- Stir into pasta of choice and enjoy!
Notes
Tried this recipe?Let us know how it was!
At Let's Go Vegan, trust is paramount. As an independent Australian publication, we're committed to delivering genuine, unbiased information about veganism in Australia and abroad. With deep roots in the local vegan community, our team ensures accuracy and reliability in every article, empowering readers on their journey toward a compassionate lifestyle. Unless specified, we are not paid for our opinions, ensuring our content remains authentic and free from external influence.
Free Beginners Guide to Going Vegan!
Download nowRelated Articles
