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?Creamy veggie pasta sauce with roasted chickpeas.
?This sauce is so dreamy. In fact, when I went to bed last night, it’s all I could dream about!??????Happy midweek friends?.
?Recipe: Roast 3 unpeeled cloves garlic wrapped in aluminum foil at 400F in oven or toaster oven until softened. Squeeze cloves from skin once ready. ?Put 3 peeled Yukon gold potatoes, 1/2 (deseeded) red bell pepper, 1 medium carrot, 1/2 yellow onion and 1/2 cup raw cashews in a saucepan and cover with water. Cook on rolling boil until potatoes are tender, adding more water as needed. Drain veggies and cashews while reserving some of the cooking water to thin out the sauce. Blend on high: cooked cashews and veggies, roasted garlic, 1 tsp lemon juice, 1 tsp chickpea miso or yellow miso, 1/2 tsp paprika, 1/2 tsp ground mustard seed. Add cooking water as needed and blend to desired consistency. Taste and add salt as needed. Mix roasted chickpeas into sauce and serve with pasta. Enjoy.
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