Vegan Pasta

This pasta in rich creamy white sauce is my family’s favourite. Made with very simple ingredients, I am proud to say it’s vegan, gluten-free and amazingly tasty. You must try for your loved ones. 

Ingredients:

• 2 cups of gluten-free macaroni pasta(cooked as per instructions on the package) or your choice of pasta (see picture 1 and 2)
• 1 cup broccoli florets
• 4-5 halved cherry tomatoes(roasted)
• 2 tbsp tomato paste/ pasta sauce
• 1 cup chopped carrot
• 3 tbsp olive oil
• ½ cup soy milk or almond milk
• Salt to taste

For sauce:

• ⅓ cup cashews (soaked in boiling water for 30 mins)
• 2 cloves of garlic
• 3 tbsp nutritional yeast
• ½ tsp sea salt
• 1 cup water 

Procedure:

1. Drain water from the soaked cashews, add the rest of the ingredients and grind into a smooth paste.
2. Roast cherry tomatoes(only on the skin side). Keep aside.
3. In a wok, heat oil and saute broccoli, carrot with a little salt. 
4. Add the cashew paste and make it thin by adding soy milk or almond milk.
5. Lastly, add cooked pasta and the roasted cherry tomatoes.

Serve hot.