Autumn Leaves Pasta
2 red onions, quartered
2-3 colourful (not green) peppers, cut into big chunks
2 fennel, cut into big chunks--if you can’t find fennel then do white/yellow onions
4-6 tomatoes, quartered and the goopy bits scraped out (blech….)
2 TB balsamic vinegar
1 TB olive oil.
1 tsp each dried basil, dried oregano, fennel seeds (or more if you fancy)
Loads of black pepper
2 cups spinach pasta
Just cut enough veg to fill a roasting tin--but with everything being in one layer. Wall to wall veg is fine. You want it that way as it shrinks a bit with cooking.
Preheat the oven to 160 degrees C/ 325 degrees F
Roast at this lower temp for 30 minutes then stir. Put back in for 30 minutes and bump it up a little if you want to--180/350. With about 15 minutes left start the pasta. Boil the pasta then drain it and add the roasted veg to it. Isn’t it pretty??? Top with parmesan cheese.
How to make vegan parmesan cheese
Get some stuff called nutritional yeast from a health food shop. It looks like little yellow flakes that have a cheesy, nutty flavour and are seriously nom nom nom. It is an inactive yeast grown on molasses and is high in lots of vitamins--including B12.
3 TB nutritional yeast (or as we call it vegan pixie dust)
3TB ground almonds
½ tsp sea salt
Blitz in a food processor or spice grinder and presto! Cheesy flakes of goodness! And no animals were harmed in the making of this condiment. Hooray!