Sauce can make up to 4 to 6 servings
- 1 medium onion (about ½ lb), peeled and quartered in 4 pieces
- 2-3 yellow potatoes (about 1 lb), cut into cubes
- 2-3 large carrots (about ½ lb.), peeled and cut into cubes
- 1 tablespoon of olive oil
- 2-3 cloves of garlic, still in their husk
- 1 ½ cups vegetable broth
- 200 ml of vegetable cream (rice, soy, oat base, etc.) (storebought)
- ¼ cup of tapioca flour
- ¼ cup + 1 tablespoon of nutritional yeast
- ¼ cup of red lentil flakes from Gogo Quinoa
- 1 tablespoon + 1 teaspoon of miso paste
- 1 tablespoon + 1 teaspoon of apple cider vinegar
- 1 teaspoon of smoked paprika
- salt and pepper to taste
- Gogo Quinoa’s cauliflower pasta (or your favorite pasta) (see note)
Note: I find that one package makes enough for 2-3 servings only. So you’ll still have extra sauce, enough for another package of pasta.
- Preheat your oven at 375F.
- Line a baking sheet with parchment paper and spread the onions, potatoes, carrots and garlic cloves. Drizzle with the olive oil , add a pinch of salt and freshly cracked black pepper. Mix all together.
- Put in the oven and cook for 15 minutes. Remove the garlic cloves from the baking sheet (reserve). Flip thhe vegetables and put them back in the oven and cook 15 to 30 minutes longer, or until carrots and potatoes are cooked (depending on the size of your pieces).
- Once the vegetables are well cooked, transfer to a high speed mixer, as well as all the ingredients, except the pasta of course. Remove the garlic cloves from their husks and add them to the blender as well.
- Mix everything until smooth and homogeneous. Transfer to a saucepan and bring to a simmer and cook for 5-10 minutes over low-medium heat, or until sauce has thicken enough to tyour aste.
- Cook pasta accordingly to the directions on the package. Then add the sauce to the cooked pasta, mix carefully and serve!
* This recipe is the result of a collaboration between Gogo Quinoa and Odile Joly-Petit as part of the Expo Manger Santé 2019!