Carrot and pepper sauce for pasta

Ingredients for 3 servings:

• 4 large carrots
• 1 bell pepper(s), red or yellow
• 1 m.-sized onion(s)
• 1 tbsp oil
• 150 ml vegetable stock
• 1 bay leaf
• 1 handful of cashew nuts, ground or 2 tbsp cashew butter
• 4 tomatoes, pickled in oil
• salt and pepper
• nutmeg
• chili
• noodles

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

quick and vegan

Wash the carrots and bell peppers. Peel the carrots and cut both into fairly small pieces. Peel the onion and dice them. Heat a little of the oil from the tomatoes in a saucepan. Sauté the onions until translucent. Add the carrots and sauté briefly. Add the bell peppers and bay leaf, pour in the stock, and simmer until soft. The amount of stock is approximate. It’s important that the carrots aren’t swimming in too much water. They should be sautéed in a small amount of liquid until tender. Grind the cashews in a blender with a grinder or use store-bought cashew butter or almond butter. Cook the noodles according to the package instructions. When the carrots and bell peppers are tender, remove the bay leaf. Add the ground cashews and tomatoes and puree until very fine. Season with salt, pepper, nutmeg, and chili, if desired, and serve with noodles. Tip: You can use more liquid for cooking and make a soup out of it. You can use less or almost no liquid and make it into a dip or spread. If you’re not vegan, you can replace the cashews with cream or processed cheese. The tomatoes can be replaced with a little tomato paste. You can also season it with curry and ginger.