

(Don’t over cook!) Drain and return to the pot. While the veggies are roasting in the oven, bring a large pot of salted water to a boil, and then cook your pasta according to package directions for al dente pasta. NOTE: If you do not have a high speed blender (like a Vitamix), soak your cashews first, in boiling hot water for about 30 minutes to soften them. (photo 2)Īdd your roasted veggies, along with the cashews, nutritional yeast, seasoning, vegetable broth, and cashew milk to a blender. Roast the veggies for about 15-20 minutes, until the potatoes are fork tender. NOTE: For oil free, omit the olive oil and spray or drizzle your veggies with a little water or broth to prevent them from burning.

Drizzle the veggies with the olive oil, if using, and sprinkle with salt and pepper. Then peel and cube your sweet potato, quarter your onion, and place them, along with your garlic cloves on a baking tray lined with parchment paper. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.) This dish has been shared, over and over again, with vegans and non vegans, and everyone always enjoys.

Just combine the sauce with your favourite gluten free pasta for a gluten free meal, if needed.

