Pasta with Tomato-Cream (Pink) Sauce

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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!

 

 

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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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