Creamy Rose Pasta
Love the cheesy flavour, but not the cheese? Me too. That’s why I love this dairy-free pasta. It is creamy, rich and luxurious, comforting and packs in a huge nutrient punch. It is easy to make and can be done pretty quickly. Cashew nuts blend easily into a velvety sauce adding layers of flavour and satisfaction. I like this sauce with gluten free rigatoni or chic pea shells, but really any pasta will work. Serve this with huge green salad.
- 1 Cup Olive Oil
- 6 Cups Cherry tomatoes
- 2 red peppers, sliced thinly
- 4 Cloves Garlic (sliced)
- 1 Cup Cashews (Soaked for at least 15 minutes)
- 1 Large roasted red pepper from jar
- 2 TBSL Nutritional Yeast
- 2 TSP Sea Salt
- 2 large roasted red peppers (from a glass jar. Different then tomato mixture above.)
- 1/2 Cup Basil, torn
- 1 Package Gluten Free Pasta
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Preheat oven to 425.
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Coat tomatoes and peppers with 3 TBLS of olive oil, half the garlic and salt. Mix well.
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Spread on baking sheet and roast for 30 or so minutes until tomatoes and peppers are blistering and browning. Remove from oven and keep all juices and seeds.
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Drain cashews. Ditch the water
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Add cashews, roasted red peppers, nutritional yeast, salt, 1/3 cup water and rest of olive oil to blender and blend until smooth.
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In a large pot, salt water and boil for pasta. Once boiled, add pasta.
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Once pasta is done, drain but make sure to reserve a lil bit of pasta water just in case.
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Add pasta back to pot, add tomatoes and peppers, salt, pepper and pour sauce slowly to coat. Don’t add all sauce. If you want more, you can add later.
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Add basil and mix. Salt and pepper to taste.
Left over sauce is easily frozen to use again.