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
- 1.5 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp cracked black pepper
Preparation
Boil the pasta for around 10-12 minutes following package instructions.
Mix all sauce ingredients except the grated cheese in a food processor or blender and blend until smooth, then transfer to a large pan on low heat.
Add the grated cheese and allow it to melt, taste and adjust seasoning or add more cheese if desired.
Mix the sauce with the drained pasta and enjoy.
Optionally, fry leftover Brussels sprouts with 1 chopped garlic clove and a drizzle of olive oil for about 2 minutes to make crispy garlic leaves.
