This recipe is perfect for those looking to incorporate more plant-based meals into their routine without sacrificing flavor or satisfaction. The creamy texture feels indulgent while being completely dairy-free, and the warm color palette makes it visually appealing for both everyday meals and special occasions.
Ingredients:
1 pack of brown rice pasta
2 medium carrots, peeled and chopped
1 medium sweet potato, peeled and cubed
1/2 butternut squash
1 red bell pepper, seeded and chopped
1 small onion, diced (optional)
2 cloves garlic, minced (optional)
1 tbsp extra virgin olive oil
1/2 cup filtered water
1 can of coconut cream
1 tbsp fresh lemon juice
1 tsp turmeric
1 tsp dried herbs (oregano, basil, or Italian blend)
1/4 cup fresh herbs (basil or parsley), chopped
Black pepper to taste
Instructions:
Bring a large pot of water to boil and cook the brown rice pasta according to package directions until al dente.
For a more flavorful option, steam the carrots and sweet potato until half soft (about 10 minutes), then transfer to a baking sheet and roast at 200°C for 15 minutes until caramelized and tender. This two-step method enhances their natural sweetness while maintaining nutrients.
In a skillet, water-sauté the onion (using 2 tbsp water instead of oil) until translucent, about 5 minutes.
Add the bell pepper and garlic, cooking for another 3-4 minutes until softened, adding small amounts of water as needed to prevent sticking.
Transfer the roasted carrots, sweet potato, and sautéed vegetables to a blender. Add the water, coconut cream, lemon juice, turmeric, and dried herbs.
Blend until completely smooth and creamy. If the sauce is too thick, add a little more water.
Return the sauce to the skillet and warm over low heat. Season with black pepper to taste.
Drain the pasta, reserving 1/4 cup of the cooking water.
Toss the pasta with the orange vegetable sauce, adding a splash of the reserved pasta water if needed.
Finish with a light drizzle of olive oil, fresh herbs, and a sprinkle of hemp seeds.