Creamy Roasted Vegetable Pasta
Servings 4
Ingredients
Roast Vegetables
- 3 pints red and yellow cherry tomatoes
- 3 small zucchinis
- 2 medium onions
- 3 cups squash in ½" cubes
- 5 tsp olive oil
- 1¾ tsp sea salt
- 1 tsp black pepper freshly ground
- 2 heads garlic
Cashew Cream Sauce
- ½ cup raw cashews soaked
- 1¼ cup almond milk
- 1 lemon juiced
- ⅛ tsp sea salt
- ¼ tsp black pepper freshly ground
Pasta
- 300 g pasta
Instructions
Roasting the Vegetables
- Pre-heat your oven to 400°F
- Place the whole tomatoes in a mixing bowl and add 2 tsp of the olive oil, ¾ tsp of the sea salt and a ½ tsp of the freshly ground pepper. Toss the tomatoes before slicing them in half and spreading them out on a baking tray cut side up.
- Cut the zucchinis lengthwise and then into ¼" slices. Place them in the mixing bowl used for the tomatoes and add 1 tsp of the olive oil, ½ tsp of the sea salt and ¼ tsp of the freshly ground pepper. Toss and spread out over part of a second baking sheet.
- Cut the onions into ¼″ slices and place these on the baking sheet with the zucchinis. drizzle with ½ tsp of olive oil and salt and pepper to taste.
- Peel the squash and cut into ½″ cubes so that all of the veg can be roast slowly and be ready at the same time. Place them in the mixing bowl used for the other vegetables and add 1 tsp of the olive oil, ½ tsp of the sea salt and ¼ tsp of the freshly ground pepper. Toss and spread out over a third baking sheet.
- Peel the loose outer skins from the garlic bulbs, leaving the inner peel on the individual cloves intact. Slice the top of the bulb off to expose the cloves and brush the tops of the cloves lightly with the remaining ½ tsp of olive, before setting them on one of the three baking sheets.
- Roast vegetables for 40 minutes at 400°F, turning once half way through. Roasting is complete when squash is fork tender. Combine all roasted veg with the exception of the garlic, in a covered dish to keep warm.
Preparing the Sauce
- Soak cashews in filtered water for at least 30 minutes or up to 4 hours and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
- Add cashews, peeled roasted garlic, almond milk, lemon juice, sea salt and pepper to a blender and blend to produce a smooth creamy consistency. Place in a small sauce pan over medium to heat through.
Bring it Together
- Prepare pasta according to package directions and drain and rinse.
- Toss pasta, sauce, roasted vegetables and roughly chopped fresh basil in a large serving bowl and plate to individual servings.
