Back in the Spring of 2000, I had my first taste of tomato cream (pink) sauce while visiting a college friend in Santa Barbara, California. For dinner, Reena took me to an Italian restaurant called Palazzio. There, I ordered rigatoni in pink sauce and after just one bite I fell in love with the dish.
After testing some recipes for tomato cream sauce, I came up with my own take of the delicious pink sauce that is vegan and gluten-free.
Here is the recipe. I hope you enjoy this as much as we did! Buono Appetito!
Pasta in Tomato “Cream” Sauce
Servings 2 – 3
Ingredients
Sauce:
1/3 cup of cashew cream (1/2 cup cashew soaked for 2-3 hours)
2 garlic cloves, minced
1 shallot, chopped
2 cups of marinara sauce (I typically use Trader Joe’s Arrabiata Marinara. Really yummy!)
1/4 cup of sundried tomatoes, chopped
1/2 cup of basil, torn
1 tsp od sriracha
2-3 Tbsp of white wine, optional (I typically use a dry sauvignon blanc)
Pasta:
1/2 pound of penne, rigatoni, gluten-free
Topping:
¼ cup of sliced almonds
Directions
1. Make the cashew cream by blend cashews with 1/4 cup plus 1-2 Tbsp of water for thinning until smooth. Set aside 1/3 cup. There will be some left over, which can be stored in the refrigerator to use later.
2. Bring salted water to a boil in a large saucepot. Then add pasta and cook until al dente.
3. Heat a medium skillet, spray with non-stick cooking spray (I use coconut cooking spray), and saute garlic and shallots for 2 minutes.
4. Add tomato sauce and simmer for 1 minute.
5. Add cashew cream, wine (optional), and simmer for 2 minutes.
6. Add sun-dried tomatoes and stir well.
7. Add basil and simmer for 1 minute.
8. Add cooked pasta, remove from heat and stir, and serve. Top with a small handful of sliced almonds. Best served with salad!
Enjoy and please let me know your thoughts!
Pasta in Tomato “Cream” Sauce
Servings: 2-3
Time: 35 minutes
Diet: V, GF, GFV, DF, SF, SRF
Ingredients
Sauce:
1/3 cup of cashew cream (1/2 cup cashew soaked for 2-3 hours)
2 garlic cloves, minced
1 shallot, chopped
2 cups of marinara sauce (I typically use Trader Joe’s Arrabiata Marinara. Really yummy!)
1/4 cup of sundried tomatoes, chopped
1/2 cup of basil, torn
1 tsp od sriracha
2-3 Tbsp of white wine, optional (I typically use cabernet sauvignon)
Pasta:
1/2 pound of penne, rigatoni, gluten-free
Topping:
¼ cup of sliced almonds
Directions
1. Make the cashew cream by blend cashews with 1/4 cup plus 1-2 Tbsp of water for thinning until smooth. Set aside 1/3 cup. There will be some left over, which can be stored in the refrigerator to use later.
2. Bring salted water to a boil in a large saucepot. Then add pasta and cook until al dente.
3. Heat a medium skillet, spray with non-stick cooking spray (I use coconut cooking spray), and saute garlic and shallots for 2 minutes.
4. Add tomato sauce and simmer for 1 minute.
5. Add cashew cream, wine (optional), and simmer for 2 minutes.
6. Add sun-dried tomatoes and stir well.
7. Add basil and simmer for 1 minute.
8. Add cooked pasta, remove from heat and stir, and serve. Top with a small handful of sliced almonds. Best served with salad!
Enjoy and please let me know your thoughts!
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