04/17/2019Pasta - Main courses

Tomato and cashew cream sauce for quick pasta

Name: Tomato and cashew cream sauce for quick pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 2 onion; 120 g cashew nuts; 2 tbsp olive oil; pepper; 1 tbsp sugar; salt; 250 g rigatoni; 3 tomatoes; 200 mL crushed tomatoes

Batch cooking Oven-free Lunchbox Spring / Summer Italian cuisine

For: 2 serv.Difficulty: EasyPreparation: 20 minCooking: 35 min

Paaasta! It's one of the most comforting dishes, so we wanted to share with you our go-to sauce recipe, especially when we're feeling lazy ;)

Last summer, while I was taking pictures for my cookbook, I had some really marathon days. And one day, when I was photographing the pizza rolls, I had a bit of leftovers from the two preparations of this recipe: cashew cheese and an onion-tomato-basil sauce. I just cooked some pasta and added the two little leftovers I had and then... it was so good! It was practically the most satisfying meal of my entire life, haha ;)

So now, we often eat this dish, either with fermented cashew cheese (the recipe is in the book) or with a quick cashew cream (as I explain in this recipe).

In the winter, we only use jarred or canned crushed tomatoes (like the delicious Mutti preserves), because in Quebec, well, they don't grow very well. And in the summer, it's the full deal, tomatoes, basil, and company :)

Servings

Ingredients

Cups

-onion 2
-cashew nuts 120 (g)
-olive oil 2 (tbsp)
-pepper
-sugar 1 (tbsp)
-salt
-rigatoni 250 (g)
-tomatoes 3
-crushed tomatoes 200 (mL)

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Steps

Soak the cashew nuts for 5 hours (or boil them for 15 minutes if you haven't had the time).
Peel the onions and slice them thinly. Dice the tomatoes into small pieces. In a saucepan, heat the olive oil and sweat the onions in it. After a few minutes, add the tomatoes. Let it cook for about 10 to 15 minutes.
When the tomatoes are well cooked, add the sugar, some salt, some pepper, and the crushed tomatoes. Let simmer over medium heat for another 10 minutes.
Blend the cashew nuts with 50 mL of water and a pinch of salt. You'll get a very thick cream, similar in texture to a spreadable cheese.
Cook the rigatoni pasta in salted water.
Mix the pasta with the tomato sauce and cashew cream. Serve immediately! You can also add some fresh basil if you have any.