Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

By Vegan Richa · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots and zucchini with the olive oil (or aquafaba instead of oil), then add the salt, pepper, garlic powder and basil and toss to coat.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20 to 25 minutes.
4. Optional breadcrumb topping: in a small baking dish, mix the breadcrumbs, 1/4 tsp garlic, 1/4 tsp salt, nutritional yeast, olive oil and red pepper flakes to taste. Bake it in the last 8 minutes of the vegetables' roasting time.
5. Cook the farfalle according to the package directions. Drain, rinse in cold water and set aside.
6. Blend the tomato sauce with the cashews, flour, onion flakes, garlic powder, oregano, dried basil, sage, nutritional yeast, salt and white or black pepper. Rinse the tomato can with 1/2 cup water or broth and add it to the blender, then blend until smooth.
7. Pour the sauce into a skillet. Rinse the blender with 1/2 cup water or broth and add that to the skillet. Bring to a boil, stirring occasionally. Taste and adjust seasoning, adding more herbs if the tomato sauce was unseasoned, and a little more liquid if it is too thick.
8. Fold in the pasta and cook for 1 minute, then let it sit for 2 minutes before serving with the roasted vegetables and breadcrumbs.

Summarized from Vegan Richa's video. Watch it for the details.

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