Farah J Eats

0 In a pot, add potatoes, bell pepper and carrots. Pour in water and soy milk, cover with a lid and bring to a boil. Once boiling, remove the lid and add a pinch of salt. Let it continue cooking, stirring occasionally until the potatoes are fork tender.
1 Let it cool down a bit before transferring to a blender and whizz it up until creamy and smooth. 
2 Boil pasta according to package instructions and reserve 1/2 cup of pasta water.
3 In a pan, over medium low heat add 2 tbsp of olive oil and sauté shallots/onions for about 30 seconds before adding minced garlic. Sauté for another minute then add tomato paste. Stir until everything is well combined and paste turns deep red.
4 Pour in the creamy sauce and add seasonings and half of the pasta sauce. Stir until until well combined then add pasta, the remaining pasta water and lemon juice. Stir until every piece of pasta is coated with the sauce.
5 Transfer to a serving plate and drizzle chili oil on top (optional but highly recommended). Enjoy!