Are you picky about textures and struggling to get your veg in? This recipe is for you. Unless you make it yourself, you wouldn’t know that there are FOUR different vegetables blended into this deliciously creamy sauce.
Time: 40 minutes Serves: 2
Ingredients
- 1 tbsp olive oil
- 1x onion, roughly chopped
- 1x clove garlic, crushed
- 4 tomatoes, roughly chopped
- 1 red pepper, deseeded and sliced
- 2 handfuls of spinach
- 200ml vegan cream
- 2 tsp paprika
- ½ tsp chilli powder
- 150g wholemeal pasta
- 2 tbsp parmesan (and a little bit more for sprinkling on top)
Method
- Pre-heat the oven to 200 degrees Celsius. Place the onion, garlic, tomatoes and red pepper into a baking tray and drizzle with olive oil. Roast the veg for 15-20 minutes.
- Remove from the oven and add to a food blender. Add the spinach, vegan cream, paprika and chilli powder and blitz until smooth.
- Add to a small pot over a low heat before adding the parmesan and stir well.
- In another pot, boil some water and cook the pasta for 10 minutes. You can add some of the pasta water to the sauce to adjust the thickness to your preference.
- After 10 minutes, drain the pasta, add to the sauce, sprinkle a little extra parmesan and serve!
Top tips
You can increase the protein of this meal by adding some tinned beans to the sauce such as butter beans which also give a creamy texture when blended and count as another of your 5 a day, or you could add protein such as chicken, fish, salmon or tofu.
This sauce can be frozen so works well for batch cooking.
