Maple Roasted Vegetable Pasta Bake
One of my all time favourites. A classic. This dish is so comforting to have at a time like this.
It’s also convenient, this recipe is simple, you can roast up any and all of the vegetables you have at the bottom of your vegetable draw and mix them with a hearty tomato sauce- THEN bake it all in the oven with my famous creamy cashew cheese sauce on top!
Talk about heaven.
Ps. I also used pea pasta! It worked really well as an alternative for wheat pasta!
Here ya go rockstars🤙🏻
1 cup of sundried tomatoes.
1 cup of fresh tomatoes.
1 tin of tomatoes.
1 tbsp of maple syrup
250g of pasta. (I use pea pasta).
3 cups of vegetables roasted in a maple and tahini glaze (1 cup of maple- 1/2 cup of tahini).
1 cup of soaked cashews.
1 garlic clove.
1 medjool date.
Juice from one lemon.
1 tbsp of tahini.
Preheat the oven to 180 degrees celcius.
Make the glaze for the vegetables and set aside.
Dice the vegetables and marinate them in the glaze, place onto a baking tray and place into the oven for 30 minutes.
Boil the pasta.
Blend the Tomato Sauce.
Mix the sauce with the pasta and the vegetables. Pour mixture into a oven dish, place into the oven for 10 minutes.
Blend the cashew cheese mixture in a blender, pour onto the dish and place back into the oven for 10 minutes!
Spoon out and enjoy with a salad!