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Easy Vegan & Super Creamy Veggie & Feta Pasta Sauce

Course dinner, lunch
Keywords beautiful food, cooking, dinner, Easy, glutenfree, lunch, quick lunch, Recipe, therawberry
Prep Time 5 Minuten
Cook Time 15 Minuten
Total Time 20 Minuten
Servings 4 Servings
Marie Dorfschmidt - therawberry therawberry

Ingredients

  • 1 sweet potato
  • 2 carrots
  • 1 onion
  • 1 tbsp maple syrup
  • Olive oil and salt for the vegetables
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 2 cloves of garlic
  • 2 teaspoons medium hot mustard
  • 1 vegan Feta (150g)
  • 200 ml oat milk
  • Salt and pepper to taste
  • 1 packet of pasta of your choice - gluten-free if desired

Instructions

  1. Preheat the oven to 280 ℃ and line a baking sheet with parchment paper.
  2. Wash the vegetables, peel the onion and cut everything into bite-sized pieces.
  3. Lay out the vegetables on the baking paper and drizzle with olive oil. Then salt everything and pour a little maple syrup over the carrots.
  4. Bake for 15-20 minutes.
  5. Cook the pasta according to the instructions on the packet.

  6. Put the vegetables in the mixer together with nutritional yeast, lemon juice, vegan feta, oat milk, mustard, garlic, salt & pepper and mix until you have a smooth mixture. If necessary, season with salt and lemon juice.

  7. Pour the sauce over the pasta and serve immediately.

  8. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.