Pasta con la Salsa Rosa (Pasta in Pink Sauce)
From Chloe's Vegan Italian Kitchen [1] by Chloe Coscarelli
Notes
If sauce thickens too much as it sits, reconstitute the pasta by adding a little nondairy milk. Stir over medium heat until smooth. Adjust seasoning again to taste.
Ingredients
- 1 pound bucatini or thick spaghetti (or gluten-free pasta)
2 tablespoons olive oil
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
2 teaspoons sea salt
2 teaspoons sugar
1/2 cup raw cashews*
1/2 cup water
1/2 cup chopped fresh basil, plus extra for garnish, cut into chiffonade [2]
- *If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.
Directions
- Bring a large pot of salted water to a boil. Add bucatini, and cook according to package directions. Drain and return to the pot.
- Heat oil in a large saucepan over medium heat. Add garlic and cook about 1 minute. Stir in tomatoes, salt, and sugar. Let cook over medium-low heat for 10 minutes, stirring occasionally.
- In the meantime, combine cashews and water in a blender. Process on high until very smooth, about 2 minutes.
- Stir cashew cream into the tomato sauce, and turn off heat. Stir in basil, and toss with hot pasta. Garnish with basil chiffonade, and serve immediately.
Information
- Category
- Main Dishes
- Cuisine
- Italian
- Yield
- Serves 4 to 6