Sara Matthews serves up a plant-based pasta sauce idea for us all
This super easy flavourful pasta sauce can be made in advance and stirred through your pasta. If you have any left over, why not spread it on toast or use it as a dip with raw vegetable sticks or tortilla chips?
Makes 15 slices
1 red pepper, deseeded and chopped into large chunks
1 yellow pepper, deseeded and chopped into large chunks
1 large onion, peeled and chopped
1tsp of smoked paprika
1tsp of ground cumin
Good grind of black pepper
4tbsp of natural plant-based yogurt
Zest and juice 1 lime
Handful fresh coriander, chopped
Preheat the oven to 200°C.
Line a large baking tray with parchment paper, then place the squash, onion, and peppers on it.
Remove the zest from the lime and reserve for later. Squeeze the lime juice over the vegetables and stir to coat. Mix together the paprika, cumin seeds and ground cumin and sprinkle over the vegetables. Bake in the oven until soft and browning – about 25-30 minutes depending on how big the chunks are.
Once cooked, remove from the oven, place half the veg in a food processor or blender, add the yogurt, black pepper, and blitz to form a thick paste similar to hummus. Remove the lid, add 2/3 chopped coriander, lime zest and pulse to mix.
Cook the gluten free pasta according to cooking instructions on the packet. Once cooked and drained, stir through the rest of the vegetables and some of the sauce.