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Easy Plant-based recipe: Oven Roasted Vegetables with Vegan Carbonara Sauce

Easy Plant-based recipe: Oven Roasted Vegetables with Vegan Carbonara Sauce

Servings size: 2 pax


Cuisine Tags: Vegan, vegetables, vegan carbonara sauce


Ingredients:

  • 1/2 small lotus root
  • 1/4 carrot
  • 1 potato
  • 4 mini tomatoes (cherry tomatoes)
  • 1 cup of broccoli florets
  • 1 cup of pumpkin
  • An appropriate amount of olive oil
  • An appropriate amount of salt 
  • An appropriate amount of pepper
  • 1 bag of instant pasta sauce (Carbonara)

Instructions:

  1. Preheat the oven to 180℃.
  2. Slice vegetables into 8 mm slices.  Don’t remove the calyx for the cherry tomatoes.
  3. Drizzle vegetables with olive oil and sprinkle with salt and pepper then toss to coat. 
  4. Place all the vegetables onto a heat-resistant container and pour the Carbonara sauce over the vegetables
  5. Roast vegetables in the oven for 40 minutes, or until tender.

Pro Tips:

  • If you want, swap the veggies in the recipe for other veggies that you have on hand. Add paprika, cauliflower, turnips, sweet potatoes, taro, kidney beans etc would all taste great. 
  • Broccoli and tomatoes are easy to burn. You could cover it with aluminum foil to prevent it from burning.
  • You can substitute Carbonara Sauce with commercial or homemade white sauce.

Recipe By: Certified Cooking School Lima Student, Kazuyo Hosoya 



Related Product(s): 

Instant Pasta Sauce (Carbonara) 

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