Pasta with red pepper and carrot sauce (Vegan)
Who doesn't love a creamy pasta sauce? Going through the fridge, I make use of what is available. With Thermomix, the sauce is always smooth and creamy. The enoki mushroom disappeared into the pasta to give a different texture when you eat. Lotus root gives the pasta a crunch and freshness. I like to incorporate as much different colour as possible, although you cannot really tell with the sauce wrapping around them. Ingredients: SAUCE 10g olive oil 1 red bell pepper (cut into 4 pieces) 1/2 carrots (peeled and cut into 2cm cubes) 1 tsp Paprika 2 tbsp nutritional yeast 1/2 tsp salt 20g water 1 box silken tofu Other ingredients 1 bunch of enoki mushroom A handful of cooked edamame 200g lotus root (peeled and cut into 1cm cubes) Brussels Sprouts (cut into halves) Pasta Method Add oil into mixing bowl. Add bell pepper and carrots, saute 5 min/ 100 C/ speed 1. Meanwhile, add all seasoning. Add water into the mixing bowl, insert measuring cup, cook ...
