Uploaded May 2024 | Updated September 2026, 3 weeks ago
🌿 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*recipe*
Ingredients:
3 small red capsicums (bell peppers)
1 cup cherry tomatoes
1 red onion
5 garlic cloves (or more)
Drizzle of olive oil
1/2 cup raw cashews
1/4 cup nutritional yeast
3 tbsp lemon juice
1/4 cup sun-dried tomatoes
Handful fresh basil
Generous pinch of salt and pepper
1 1/4 cup soy milk
1 tsp chilli powder
350g protein pasta of choice (this is enough for 2-3 servings)
1. Preheat oven to 200°C and slice the bell peppers and onion into quarters. Place cut side down on a lined baking tray along with the tomatoes and garlic. Drizzle with olive oil.
2. Bake for 30-40 minutes until the peppers are starting to char. Once done, remove the skin and charred bits from the capsicum and peel the garlic.
3. Cook pasta according to the package instructions.
4. Add the roasted veg along with the remaining sauce ingredients to the Vitamix blender and blend at speed 9 for 45 seconds or until smooth.
5. Place a pan over medium heat and pour in the amount of sauce you need. Add the pasta and extra sun-dried tomatoes, and toss.
6. Serve with fresh basil. Enjoy!
This sauce recipe makes 5-6 servings. Store leftover sauce in a jar in the fridge and use within 3 days.
#vegan #plantbased #easyrecipe #asmrfood #pasta #vitamix
🌿 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*recipe*
Ingredients:
3 small red capsicums (bell peppers)
1 cup cherry tomatoes
1 red onion
5 garlic cloves (or more)
Drizzle of olive oil
1/2 cup raw cashews
1/4 cup nutritional yeast
3 tbsp lemon juice
1/4 cup sun-dried tomatoes
Handful fresh basil
Generous pinch of salt and pepper
1 1/4 cup soy milk
1 tsp chilli powder
350g protein pasta of choice (this is enough for 2-3 servings)
1. Preheat oven to 200°C and slice the bell peppers and onion into quarters. Place cut side down on a lined baking tray along with the tomatoes and garlic. Drizzle with olive oil.
2. Bake for 30-40 minutes until the peppers are starting to char. Once done, remove the skin and charred bits from the capsicum and peel the garlic.
3. Cook pasta according to the package instructions.
4. Add the roasted veg along with the remaining sauce ingredients to the Vitamix blender and blend at speed 9 for 45 seconds or until smooth.
5. Place a pan over medium heat and pour in the amount of sauce you need. Add the pasta and extra sun-dried tomatoes, and toss.
6. Serve with fresh basil. Enjoy!
This sauce recipe makes 5-6 servings. Store leftover sauce in a jar in the fridge and use within 3 days.
#vegan #plantbased #easyrecipe #asmrfood #pasta #vitamix
