You’ll love this sauce as much as I do, I guarantee it! You have to try it and definitely let me know how you like it 🙂
Ingredients
- 6-7 medium-sized cauliflower florets
- 6-7 large mushrooms (white or brown)
- 2 large handfuls of walnuts
- 1 medium onion
- 3-4 garlic cloves
- 2 tablespoons miso paste (light or dark, preferably made from rice)
- 2 tablespoons tomato paste
- about 500ml water or broth
- dried spices: 2 teaspoons sweet paprika, 2 teaspoons basil, 1 teaspoon oregano (add any others you like)
- salt and pepper to taste
- parsley for garnish
- vegan or regular Parmesan for garnish
- your favorite pasta
- olive oil
Preparation method
- Wash all the vegetables.
- Blend the cauliflower, mushrooms, and walnuts in a blender on high speed. It’s best to do this separately. Blend into small pieces.
- Preheat the oven to 220°C.
- On a baking sheet lined with parchment paper, spread the blended ingredients, drizzle with olive oil, and mix. Spread out evenly on the parchment paper.
- Bake until lightly browned, about 15-20 minutes.
- Meanwhile, chop the onion and garlic.
- Heat 2 tablespoons of olive oil in a pan and add the onion and garlic. Sauté gently.
- Add the tomato paste and miso. Mix. Add the dried spices.
- Then add the roasted vegetables and pour in the water. Cook over medium heat for about 20 minutes. Ideally, cook on low heat for about an hour, stirring occasionally to prevent the sauce from burning.
- Season to taste, cook the pasta according to the instructions, mix the sauce with the pasta, and before serving, sprinkle with cheese and chopped parsley.
