Creamy vegan pasta

INGREDIENTS:

- 2 big carrots

- 1 red pepper 

- 1 garlic clove 

- 1/2 onion

- 2 tbsp tomato purée 

- 1 cup canned coconut milk

- Salt, pepper, paprika & cayenne pepper for seasoning

- 200g pasta of choice

- 1 bag of Pep & Lekker rosemary baked seed snack bites

 

METHOD:

1. Boil a kettle of water

2, Cut the onion, carrot, pepper and garlic into small pieces.

3. Fry the chopped vegetables in your pan for about 10 minutes on a gentle heat until soft but not brown.

3. Add your pasta to the boiled water and cook your pasta.

4. Add the chopped vegetables to the coconut milk and tomato purée and stir together. Keep your sauce on a low heat while the pasta cooks.

5. When your pasta is cooked add it to your pot and combine with your sauce

6. Sprinkle Pep & Lekker Rosemary Baked Seed Snack bites for garnish