Pastas are a fall staple. We bring to you a punchy roasted garlic pasta sauce that'll help you have a weeknight dinner on the table, pronto!
This rich, creamy tomato sauce with bell peppers is complemented by our mustard superfoods, which have a robust flavor profile full of character. imagine serving up this pasta on a cozy fall night with a glass of wine... say less.
2 servings, 20 minutes
you will need:
- ½ seed pad of ingarden mustard microgreens
- 1 garlic head
- 1 cup cherry tomatoes
- 1 cup red bell peppers, roasted in the oven for 20 minutes at 425 degrees
- 1/2 cup vegan cooking cream
- 1/4 cup pasta water
step one: roast garlic, cherry tomatoes and bell peppers in the oven for 20 minutes on 425 degrees fahrenheit
step two: add vegetables + cooking cream and pasta water to blender
step three: blend and serve over your favorite pasta, then top with ingarden mustard microgreens
step four: enjoy!