Pink Pasta - with a creamy vegan vegetable sauce

By Sabrina
September 8, 2015

Author Notes: Comfort on a plate: wholesome and hearty roasted vegetables, spiced up and blended to hug some pasta - perfect for the colder months!Sabrina

Serves: 4


  • 1 beetroot
  • 3 carrots
  • 1 zucchini
  • 1 shallot
  • 1 piece ginger (about 1 inch long)
  • 1 small chili
  • freshly ground black pepper
  • salt
  • 400 grams pasta
  • 1 sprig basil
  • 1 sprig parsley
  • 1 tablespoon natural almond butter


  1. Preheat your oven to 220°C/440°F. Wash your vegetables. Cut into cubes of about 1-2cm in size.
  2. Pour half the oil onto a baking sheet and heat in the oven for 2 minutes. Meanwhile peel the garlic and the onion. Roast the them on your preheated baking sheet for 2 minutes - meanwhile chop the ginger and the chili into small pieces.
  3. Pour 2/3 of the sauce over the pasta, toss until well coated, then drizzle with the remaining sauce. Decorate with a few basil leaves and serve immediately.

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