Pink Sauce Pasta
This is one of my all-time favorite dishes and a recipe that has evolved since I became vegan. It is a creamy and comforting dish for any kind of night. Enjoy!
Serves 4-6
BEFORE YOU START
Soak cashews for 4-12 hours. If you have a weak blender, then err on the longer side and use a 16-ounce blender cup instead of a pitcher.
If you have an instant-pot you can pressure cook for one minute instead. If you have a weak blender, pressure cook for up to 6 minutes.
INGREDIENTS
2 Cups of Tomato Sauce or “Budget” Rao’s Recipe
Cashew cream
1 cup of soaked cashews
1/2 cup of water
1 tbp of mild white miso
2.5 tsp of nutritional yeast
1 tbp of lemon juice
1/2 tsp of salt
1 lb of Penne or Mostaccioli or Angel Hair Noodles (can be gluten free noodles)
1 15 oz can of Great Northern beans, strained
PREPARATION
Simmer red sauce in saucepan for 15 minutes or more.
In a separate saucepan or pot, cook pasta al dente. Strain and set aside.
Add cashew cream ingredients to a blender and blend until creamy and smooth. If your food processor is a more powerful blender, use that.
Add the cashew cream to the saucepan and mix thoroughly. For an uber-creamy sauce, blend the sauces together in the blender before adding to the saucepan.
Add the pasta, the pink sauce, and the beans to the saucepan or a pot.
Tip: If the sauce dries up before serving, re-hydrate with a splash of milk and mix.
Annalise