Here is a healthy and delicious cooking recipe that you can cook easily and quickly, keep reading: Creamy Vegan Pasta with Roasted Veggies
- 1 lb of pasta (gluten-free if desired)
- 2 cups of mixed veggies (I like using broccoli, bell peppers, and mushrooms)
- 1 can of chickpeas, drained and rinsed
- 1/4 cup of nutritional yeast
- 1/4 cup of almond milk
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Olive oil for roasting veggies
- Preheat the oven to 400°F (200°C).
- Prepare your veggies by cutting them into bite-sized pieces.
- Place the veggies onto a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 20-25 minutes or until they are tender and slightly browned.
- While the veggies are roasting, cook the pasta according to package instructions.
- In a small pan, sauté the minced garlic in a little bit of olive oil until it becomes fragrant.
- In a blender or food processor, combine the sautéed garlic, nutritional yeast, almond milk, and chickpeas. Blend until smooth and creamy.
- Once the pasta is cooked, drain it and return it to the pot. Add the roasted veggies and creamy chickpea sauce, stirring until everything is well coated.
- Serve hot and enjoy your delicious and healthy creamy vegan pasta!
Creamy Vegan Pasta with Roasted Veggies. I hope you enjoy this recipe as much as I do! It’s a great way to sneak some extra veggies into your diet while still satisfying your cravings for something creamy and comforting. Happy cooking!