Vegan Pasta

Ingredients 

• 1 1/2 cups whole wheat pasta, boiled
• 2 tablespoons olive oil
• 2 tablespoons finely chopped garlic 
• 2 large tomatoes, chopped
• 1 medium red capsicum,chopped
• 1 tablespoon raisin paste
• 12-15 fresh basil leaves
• 1/4 medium yellow capsicum
• 1/4 medium green capsicum
• 1/4 medium yellow squash
• 5 cherry tomatoes
• 3 button mushrooms
• 8-10 broccoli florets, blanched
• 1/4 cup cashew cheese
• Fresh basil sprig for garnish

Method

1. Heat 1 tbsp oil in a pan, add 1 tbsp garlic and sauté for 2 minutes or till raw smell disappears. Add tomatoes, red capsicum and rock salt, mix well and saute till the tomatoes turn pulpy.
2. Add raisin paste and mix well. Take the pan off the heat.
3. Transfer the mixture into a blender jar, add 6-8 basil leaves and blend to a coarse paste. Set aside.
4. Cut yellow capsicum, green capsicum and yellow squash into triangles.
5. Halve cherry tomatoes and slice button mushrooms.
6. Heat remaining oil in another pan, add remaining garlic and sauté till raw smell disappears. .
7. Add yellow squash and mushrooms, mix and sauté for 1 minute.
8. Add the prepared sauce and mix well. Add ¼ cup water and mix well.
9. Add yellow and green capsicums and broccoli and mix well.
10. Add pasta and mix well. Add cherry tomatoes and cashew cheese and mix well. Add ¼ cup water and mix well.
11. Tear remaining basil leaves and add and mix well and take the pan off the heat.
12. Transfer into a serving plate, garnish with basil sprig and serve hot.