With this recipe you can take advantage of seasonal vegetables, especially in summer, to make a rich, nutritious and natural dish. Follow the step by step and learn how to prepare a paste with roasted vegetables and also accompanied with a delicious almond sauce, which will give an original and different touch to this wonderful vegetarian dish.
| 🚻 3 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make pasta with roasted vegetables: |
| 1 Berenjena unit 1 Calabacin unit 2 Red pepper units 3 Tomato units 6 basil sheets 3 laurel leaves 2 tablespoons of oil 1 pinch of salt ½ lemon unit (zest) 320 grams of paste salsa de Almendras: 1 handful of fresh basil 1 handful of parsley 1 handful of arugula 40 grams of almonds 1 tablespoon of lemon juice 1 jet of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pasta with roasted vegetables:
1. The first step to make the roasted vegetable paste with almond sauce will be to prepare the ingredients. To do this, cut in cubes of about 2 cm. Approximately the eggplant, zucchini and peppers, all this without peeling. Tomatoes, on the other hand, in more or less large pieces.
2. Next, mix the vegetables already cut with the chopped basil leaves, the laarel, the oil, the salt and the lemon zest. Use a wide bowl to be able to mix all the ingredients well.
3. Then, place the mixture on a baking sheet previously lined with paraffin paper. Then, take the preheated oven at a maximum temperature for between 20 and 30 minutes or until the vegetables are made and begin to brown.
4. Meanwhile, you can prepare almond sauce. To do this, finely chop all ingredients, including unreasonable almonds. Use a knife instead of an electric utensil, thus you will get the sauce to have different textures thanks to the unequal pieces of almonds. The easiest way to do it is to press the tip of the knife against the table with one hand and, with the other, cut as the knife is turning.
5. Place the mixture of almond sauce in a sauce and mix with enough oil, a pinch of salt and lemon juice. Correct the seasoning if necessary.
6. apart, prepare the pasta of your choice in a traditional way until you are at the dente. Place a little fat salt and bay leaves in the water. The quality of the pasta is important, so try to choose carefully.
7. Once the pasta is at its point, drain, remove the bay leaves and mix with roasted vegetables, previously removed from the oven. Then add a couple of spoons of almond sauce and mix well until the paste is completely impregnated with the sauce.
8. Serve the pasta with roasted vegetables and almond sauce by adding a little more sauce on the plate and decorating with fresh basil leaves. And do not forget that if you liked this dish you can find more in my blog target = _blank rel = nofollowcocina with green light where my best vegan and vegetarian recipes are.
Trick: This dish can also be served as salad, for this, let the pasta cool without rinsing and mixing with the warm vegetable and the sauce
