Easy Veggie Pasta

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INGREDIENTS

– Bell peppers – Zucchini – Carrots – Coconut milk – Pasta Full Ingredients

Roughly chop the vegetables and place them on a sheet pan. Drizzle with olive oil and salt.

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Cook for about 35–40 minutes. Vegetables should be soft.

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Add all the vegetables, milk or broth, and vinegar to a blender or food processor. Blend until smooth.

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Serve with Organic Edamame & Mung Bean Fettuccine.

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Make a big batch of the pasta sauce, and store it in an airtight container in the fridge for 3-4 days. Or, place it in the freezer for up to 6 months.

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