Creamy Vegan Pasta - Indian Style | Desi~licious RD
If you're craving comforting recipes - you'll want to curl up to this creamy vegan pasta - Indian style. Penne pasta lusciously coated with a thick sauce to create an easy and healthy recipe that's loved by our family.
Course: Main, Main Course
Servings: 5 servings
Ingredients
- 1 carrot large, washed, peeled, trimmed and small diced
- 4 tomatoes large, washed, sliced in half
- ½ fennel medium, washed, ends trimmed, and small diced
- 1 red pepper large, washed, trimmed, deseeded and sliced in medium chunks
- 2½ tbsp olive oil extra virgin
- 1 tsp black pepper
- 3 cups penne pasta type is optional: wholewheat, legume-based, quinoa-based.
- 8 cups water to boil the pasta. Follow packet instructions and adjust accordingly
- ½ cup cashews unsalted, plain
- 1 tsp garam masala
- 8 garlic cloves medium, peeled and thinly sliced
- 1½ tsp salt sea salt
- 2 tsp chilli flakes optional
- 1 cup cilantro fresh, washed, finely chopped
Instructions
- Preheat the oven to 420 degrees Fahrenheit.
- Place the prepared vegetables on a large baking tray in a single layer. Drizzle with 2 tbsp of olive oil and sprinkle with black pepper. Send to roast (top shelf) at 420 degrees Fahrenheit for 17-18 minutes. For perfectly charred vegetables, broil for 2-3 minutes - keeping a close eye to prevent burning.
- Meanwhile, in a large cooking pot, bring water to boil. Add pasta and cook according to packet instructions.
- Once the vegetables are roasted, transfer them to a large blender. Add garam masala, cashews and blitz until lusciously creamy. Set aside.
- In a large cooking pot, heat 1/2 tbsp of olive oil over medium heat. Add garlic and fry until lightly golden.
- Add the creamy pasta sauce, add salt, and heat through.
- Stir in the drained pasta to coat with the creamy vegan sauce.
- Finish with cilantro and chilli flakes (optional)
Notes
- Don't forget to cut the sturdy vegetables into small pieces to ensure they cook through.
- Arrange the vegetables on the baking tray in a single layer to roast beautifully. Overlapping vegetables will make them soggy.
- Be careful not to burn the garlic; otherwise, you will end up with a butter taste to the creamy pasta sauce.
- Use fresh cilantro and add it to the finished dish. You don't want to cook the cilantro because it will lose its flavour.
- Store leftover pasta in the fridge for up to 4 days.
Nutrition Facts
Creamy Vegan Pasta - Indian Style | Desi~licious RD
Amount Per Serving
Calories 434
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 764mg32%
Potassium 712mg20%
Carbohydrates 65g22%
Fiber 6g24%
Sugar 7g8%
Protein 13g26%
Vitamin A 4090IU82%
Vitamin C 50mg61%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.