I’ll never say no to pasta, esp one as nourishing as this. I like to use chickpea protein noodles to add even more nutrients to my meal 😌

FULL RECIPE + DETAILS:

Ingredients

5 Ripe Roma Tomatoes
1 Large Zucchini
1 Sweet or Yellow Onion
2 Large Carrots
1 Garlic bulb
1 Large Red Bell Pepper
2 tablespoons Avocado Oil
1/4 teaspoon Sea Salt, or to taste
1/4 teaspoon Black Pepper, or to taste
1.5 cup Vegetable Broth or broth of choice
1 cup Raw Cashews, soaked in boiled water then drained

Spices and Fresh Herbs For The Veggie Sauce
1.5 teaspoon Sea Salt, or to taste
1/2 teaspoon Black Pepper, or to taste
1 teaspoon Dried Oregano
1/2 teaspoon Cayenne Pepper, optional
1/4 teaspoon Red Crushed Pepper Flakes, optional
1/4 cup Fresh Basil, packed

Optional Add-ins
1/2 cup Parmesan Cheese
1/4 cup Nutritional Yeast (for vegan cheese option)
1/2 cup Canned Full Fat Coconut Milk, to use instead of cashews

Cut the veggies into large chunks. Cut the top of the garlic bulb. Add everything to a large baking dish, sprinkle with oil and salt. Roast for 45-50 mins.

Add all the cooked veggies, spices, broth, herbs, and cashews to a blender. Blend until smooth. Add to your fav noodles and enjoy.

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