「素食」这份意面需要25个番茄！|【Vegan】25 Tomato Spaghetti

I used cherry tomatoes to make this super rich tomato spaghetti. It is easy to make and doesn't need much seasoning. Cherry tomatoes taste better than big tomatoes.
亲测超浓郁的番茄意面，制作简单，不用过多调味料就已经很美味了，入秋后小番茄相对于大番茄味道更好，可以试试真的停不下来。

Ingredients/材料:
小西红柿 25个 25 Chery Tomatoes
口蘑 3个 3 Mushrooms
胡萝卜 60g Carrot
姜末 4g Minced Ginger
熟鹰嘴豆 1把（可用罐头）Some Cooked Chickpeas (Feel free to use canned chickpeas)
意面 100g Spaghetti

📒调味料/Seasonings：
海盐和黑胡椒 适量 Salt and Black Pepper
杏仁奶 200ml（可换成豆奶） 200ml Almond Milk (Can be replaced with soy milk)
煮意面的水 150ml Pasta Water
腰果素芝士 Vegan Cashew Cheese

📒Tips:
1.Make sure to fry the tomatoes first. This helps to release more umami.
番茄一定要用油爆一下炒到浓稠才能释放更多鲜味。
2.I added some tomatoes at the end to balance the greasy tastes.
留几个小番茄后面加是为了弥补一些番茄原有的酸味，能很好平衡腻感。
3.The addition of chickpeas is to make the sauce creamy, and it can supply protein as well.
鹰嘴豆加进去很出彩，意面做出来很浓郁，又能补充蛋白质。

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