Did you know we actually don’t need dairy in our diets in order to get all the protein, calcium and vitamins we need? It’s true! There are lots of dairy-free options that are delicious, filling, and nutritionally dense. I’ve been going dairy-free since the baby has a dairy intolerance and it’s been surprisingly easy and fun to experiment with new recipes. This sauce is a great way to sneak in veggies for picky eaters and can be used with your favorite pasta. Plus, the beta-carotene offers up loads of antioxidants which can keep your skin glowing, reduce inflammation and improve cognitive function. Who doesn’t want to be smarter, glowing and clear headed? ;)
Ingredients
Pasta of choice (I used chickpea)
1/2 orange pepper- chopped
2 potatoes- cubed
2 cups carrots
1 Tbsp apple cider vinegar
1/2 lemon- juiced
1 tsp turmeric
1 tsp paprika
1/2 cup nutritional yeast
Salt & pepper to taste
4 garlic cloves
1/2 cup water
Cook pepper, potatoes and carrots until soft.
While that cooks, cook the pasta.
Add all seasonings, water and garlic to a blender. Add the veggies once cooked through.
Blend until smooth.
Stir sauce into pasta and serve.
I like to serve alongside crispy tofu and some green for a well-rounded meal.