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

1.     Add oil into mixing bowl. Add bell pepper and carrots, saute 5 min/ 100 C/ speed 1. Meanwhile, add all seasoning.
2.     Add water into the mixing bowl, insert measuring cup, cook 15 min/ 100 C/speed 1. (Add more water if it dries up too quickly)
3.     Add tofu and blend 1 min/ speed 10. (Repeat until you have the right consistency)
4.     Put aside for later use.
5.     Meanwhile, cook pasta according to instruction on the packaging.
6.     On a pan, stir-fry the mushroom, edamame and lotus root. Add in drained pasta and sauce.
7.     Transfer on to serving plates.
8.     Clean the pan. Add oil and stir-fry the Brussels sprouts until slightly browned.
9.     Ready to serve.