Loaded with exotic veggies and topped with some cashew cheese, this VEGAN pasta is not only delicious, but absolutely Vegan.
VEGAN PASTA
Ingredients
2 tbsps olive oil
2 tbsps finely chopped garlic
2 large tomatoes, chopped
1 medium red capsicum, chopped
1 tbsp raisin paste
12-15 basil leaves
¼ medium yellow capsicum
¼ medium green capsicum
¼ medium yellow squash
5 cherry tomatoes
3 button mushrooms
8-10 broccoli florets, blanched
1½ cups whole wheat pasta, boiled
¼ cup cashew cheese
Fresh basil sprig for garnish
Method
1. Heat 1 tbsp oil in a pan, add 1 tbsp garlic and sauté for a minute. Add tomatoes, red capsicum and rock salt and mix well. Cook till the tomatoes turn pulpy.
2. Add raisin paste and mix well. Take the pan off the heat.
3. Transfer into a blender jar, add 6-8 basil leaves and blend to a coarse paste. Set aside.
4. Cut yellow capsicum and green capsicum into triangles. Similarly, cut yellow squash into triangles.
5. Cut cherry tomatoes in halves. Slice mushrooms and set the cut vegetables aside.
6. Heat remaining oil in a pan, add remaining garlic and sauté for a few seconds.
7. Add yellow squash and mushrooms and sauté for 1 minute.
8. Add the prepared sauce and mix well. Add ¼ cup water and mix.
9. Add the mixed coloured capsicums and broccoli and mix well.
10. Add pasta and mix well. Add cashew cheese and mix well.
11. Tear remaining basil leaves and add into the pan. Mix well and take the pan off the heat.
12. Transfer into a serving plate, garnish with basil sprig. Serve hot.
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