Vegan Rose Sauce Farfalle Pasta with Roasted Veggies

subheading: Roasted Veggies:

2 to 3 ( 2) Carrots

1 zucchini

1 tsp extra virgin olive oil

¼ tsp ( 0.25 tsp) salt

¼ tsp ( 0.25 tsp) black pepper

½ tsp ( 0.5 tsp) garlic powder

½ tsp ( 0.5 tsp) basil

subheading: Pasta Sauce:

6 to 7 oz farfalle , use gluten-free pasta if needed

10 to 12 oz tomato sauce , (about 1 cup ) or puree tomatoes and use 1 cup of the puree

⅓ cup ( 43 g) cashews (soaked for 15 mins if needed) ¼ to ⅓ depending on the creaminess you want

2 tsp flour , use rice flour for gluten-free

1 tsp onion flakes or ¼ cup sauteed onion

¾ tsp ( 0.75 tsp) garlic powder

½ tsp ( 0.5 tsp) oregano

½ tsp ( 0.5 tsp) dried basil or a few fresh basil leaves

¼ tsp ( 0.25 tsp) sage

1 tbsp nutritional yeast

½ tsp ( 0.5 tsp) salt

⅛ tsp ( 0.13 tsp) white pepper or black pepper

1 cup water or broth divided

More fresh or dried basil and red pepper flakes for garnish

Directions at veganricha.com

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