Vegan Creamy tomato and pepperoni fettuccine

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Vegan Creamy tomato and pepperoni fettuccine

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Ingredients

4 person(s)

Vegan Creamy tomato and pepperoni fettuccine

100 g brown onion, Approximately
2 garlic cloves
120 g red capsicum, deseeded and cut into pieces
100 g zucchini, cut into pieces
30-50 g olive oil
400 g tomatoes, cut into quarters
2 tbsp tomato paste
40 g sun-dried tomatoes
300 g water
200 g Cashew cream, Vegan cashew pouring cream for savoury dishes
250-300 g dried fettuccine pasta, broken into halves
150 g pepperoni (hot salami), Vegie delights Pepperoni style slices
nutritional yeast, to taste
Salt and pepper, to taste
2 tbsp Vegetable stock paste
6 sprigs parsley

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6

45min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Egg free Non-dairy

Recipe's preparation

Preperation

1. Place onion, garlic and fresh parsley into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

2. Add red capsicum and zucchini and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.

3. Add olive oil and sauté 3 min/120°C/speed 1.

4. Add tomatoes, tomoato paste, sundried tomoatoes, water, cream and vegetable stock paste and cook 10 min/100°C/speed 1.

5. Blend 10 sec/speed 5.

6. Add dried fettuccine pasta and vegan pepperoni and mix well with spatula to ensure all pasta is completely submerged in the sauce, then cook 10-13 min/100°C/

/speed

7. Sprinkle with nutritional yeast and serve with vegan garlic bread.

Accessories you need

Spatula TM5/TM6
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Tip

Where possible leave this dish to reset in a Thermo Server for 5 minutes before serving.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.