Vegan Cheese Pasta with Root Vegetables
Ingredients
- 250g pasta
- 3-4 leftover root veg such as parsnips, potatoes, celeriac
- 50g leftover cheese
- 65ml olive oil or truffle oil
- 200ml oat milk
- 1 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
Preparation
Boil the pasta for around 10-12 minutes following cooking instructions on the package.
Mix all of the sauce ingredients except the grated cheese in a food processor or blender and blend until smooth, then transfer to a large pan and heat on low heat.
Add the grated cheese and allow it to melt, then taste and adjust seasoning or add more cheese if desired.
Drain the pasta and mix it with the sauce, then enjoy.
Optional additions
For the bonus round, add leftover Brussels sprouts to a pan with 1 clove chopped garlic and a drizzle of olive oil, and fry for around 2 minutes.
