Go Back
Print

rose pasta sauce

A comforting meal for those chilly evenings. This Rose Pasta Sauce is loaded with garlic, cherry tomatoes, nutritional yeast and cashew cream,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

Ingredients

tomato base

  • 4 cups cherry tomatoes
  • 2 garlic cloves
  • 1-2 tsp oil of choice
  • 1/2 cup white wine
  • 3 tbsp nutritional yeast
  • salt and pepper to taste

cashew cream

  • 1/3 cup raw cashews (soaked in hot water for 30 minutes beforehand)
  • 1/2-1 cup vegetable broth
  • 1 tbsp brown rice miso paste

Other

  • 340-400 g Spaghetti Noodles (GF if desired)
  • handful basil (optional)
  • 1-2 heads roasted broccoli (optional/chopped finely- 1 head of broccoli for every 2 people)

Instructions

tomato sauce/cashew cream/pasta

  • Soak the cashews in a bowl of boiling hot water for 30 minutes before starting to make this dish.
  • Begin to prepare the tomato sauce once the cashews have been soaking for 30 minutes. Add 1 tsp of oil to a saucepan over medium heat. Once warmed add the 4 cups of cherry tomatoes and toss in the oil. Let the tomatoes cook for 10 minutes then add the chopped garlic. Let the tomatoes and garlic cook until the tomatoes are soft. Begin to press down/flatten each tomato with the back of a fork. Add ½ cup of white wine and let the tomatoes and garlic boil for a minute and then bring the temperature down to a simmer. Add salt and pepper.
  • While the tomatoes are cooking, begin to boil water for your pasta. Follow the cooking instructions on the package.
  • Prepare the cashew cream. After cashews have soaked for 30 minutes, drain the water and add them to a high-speed blender. Add the vegetable broth and miso alongside the cashews. Start with ½ cup of veg broth first, as you don’t want the cream to be super runny. If the cream is too thick or the cashews aren’t blended add a ¼ cup more of broth at a time. Blend until smooth. Then set aside.
  • Transfer the tomato mixture to the high-speed blender. Add 3 tbsp of nutritional yeast and blend until smooth. Add the blended sauce back to the saucepan, and add the cashew cream into the sauce. Whisk together over low heat. (If the sauce is too runny add a ¼-1 tsp of cornstarch or arrowroot powder, bring to a boil and then simmer while whisking to thicken the sauce).
  • Drain your pasta. Then add the pasta directly to the saucepan. Divide the pasta into 4-6 bowls and if you prepared roasted veg/broccoli, toss on top with a sprinkle of basil.

Roasted Broccoli (optional)

  • Wash and cut your broccoli quite small. Toss in 1 tsp of avocado oil and sprinkle with salt and pepper. Roast at 400ºF for 15 minutes.
  • Chop even finer once removed from the oven and place over the pasta when ready to serve.

Notes

If you know you won’t be eating all the sauce this recipe makes, then before adding the pasta, set some of the sauce aside and store in the fridge for a quick and easy dinner later on in the week.