This nourishing creamy pasta is has the sweetness of roasted red capsicum and loads of veggies! It is perfect for dinner or you can have the leftovers for lunch the next day.
Serve this in your Coconut Bowls for an extra treat and don't forget to add some more greens and sprouts!
- Pasta, 3-4 servings (uncooked)
- Red Capsicum, 1 pc
- Garlic Cloves, 1-3 cloves
- Cashews, 1/2 cup (soaked in water for at least 2 hours)
- Water, 1/2 cup (or vegetable stock)
- Nuritional Yeast, 3 tbsp
- Baby Spinach, 2 cups (loosely packed)
- Avocado, 1 pc (sliced)
- Chickpeas, 400 g (drained)
Preheat oven to 180C.
Cook pasta according to packet instructions.
Chop the capsicum into quarters and remove the seeds and core. Place on a lined baking tray and bake for 10-15 minutes or until softened.
Peel and chop the garlic. Saute in a small fry pan with a dash of oil or until fragrant. Set aside.
Wilt spinach in small fry pan.
To make the pasta sauce, add the roast capsicum, sautéed garlic, cashews, water and nutritional yeast into a blender. Blend until as smooth as possible.
Pour sauce over pasta and add spinach, avocado and chickpeas. Mix until combined.
Serve in your Coconut Bowls and enjoy!
Anthea Cheng produces such vibrant and nourishing plant-based recipes. She focuses mainly on plant-based desserts, so check her out at the links below.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls for Vegan Souls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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