Creamy Roasted Red Bell Pepper and Sweet Potato Pasta
Ingredients
- 240ml water or oat cream
- 1 medium/small sweet potato
- 2 red bell peppers
- 5 garlic cloves
- Salt
- 1 tbsp soy sauce
- Pinch of sugar or syrup
- 1 tsp lime juice
- Optional: chili
- 2 servings pasta
- 2-3 tbsp oil
- Salt and pepper
- Optional: tofu or vegan chicken pieces
Preparation
Peel and dice the sweet potato into small cubes. Place them in a baking tray.
Dice the red bell peppers into larger pieces and add them to the baking tray along with the peeled garlic cloves.
Drizzle some oil, salt, and pepper over the vegetables.
Roast in the oven at 220°C for about 20 minutes. Note: If the sweet potato pieces are larger than the bell peppers, they may require more cooking time, so you can place them on separate trays if needed.
Cook the pasta according to the instructions on the package.
Once the sweet potato is fully roasted, add it to a blender or mixer along with the bell pepper, garlic, water or oat cream, chili (if desired), lime juice, pinch of sugar or syrup, and more salt and pepper.
Blend the ingredients until smooth.
Combine the sauce with the cooked pasta and optional tofu or vegan chicken pieces.
Serve and enjoy!
