Ingredients
500 g pasta
400 g silken tofu
250 g roasted paprika
150 g roasted tomatoes
100 g roasted fennel
1 cup pasta water
5 garlic cloves
2 tbsp maple syrup
2 tbsp olive oil
5 tbsp tomato paste
3 tbsp nutritional yeast
2 tsp pink Himalayan salt
Toppings
50g thinly sliced fennel
1 red onion thinly sliced
1 tbsp maple syrup
1/4 tsp pink Himalayan salt
1 tbsp olive oil
Hempmesan to serve (or vegan parmesan)
Red oxalis to decorate
Instructions
1. Cook your pasta according to package instructions. Reserve 1 cup pasta water for the sauce.
2. Add all ingredients except pasta, blend until everything creamy and smooth.
3. Transfer sauce into a pot, warm it up until bubbled stirring occasionally.
4. Add your pasta, toss with the sauce.
5. On a medium heat in a pan, add the toppings, fry at medium heat until crispy. Top on your pasta, sprinkle some hempmesan. Enjoy!