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    Creamy Pasta Pomodoro

    Uploaded by

    ahmed nooman
    This recipe is for creamy pasta pomodoro, which combines a hearty rigatoni pasta with a tangy tomato sauce and creamy cashew sauce. The tomato sauce is made by simmering chopped tomatoes, shallots, garlic, vinegar and seasonings. Meanwhile, the creamy cashew sauce is made by blending the tomato sauce with raw cashews, tomato paste, water and pasta water. The pasta is cooked al dente then tossed with the sauces. Sautéed zucchini, cherry tomatoes, spinach and fresh herbs are also added before serving.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Creamy Pasta Pomodoro

    Uploaded by

    ahmed nooman
    37 views2 pages
    This recipe is for creamy pasta pomodoro, which combines a hearty rigatoni pasta with a tangy tomato sauce and creamy cashew sauce. The tomato sauce is made by simmering chopped tomatoes, shallots, garlic, vinegar and seasonings. Meanwhile, the creamy cashew sauce is made by blending the tomato sauce with raw cashews, tomato paste, water and pasta water. The pasta is cooked al dente then tossed with the sauces. Sautéed zucchini, cherry tomatoes, spinach and fresh herbs are also added before serving.

    Original Description:

    recipes vegan

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    This recipe is for creamy pasta pomodoro, which combines a hearty rigatoni pasta with a tangy tomato sauce and creamy cashew sauce. The tomato sauce is made by simmering chopped tomatoes, shallots, garlic, vinegar and seasonings. Meanwhile, the creamy cashew sauce is made by blending the tomato sauce with raw cashews, tomato paste, water and pasta water. The pasta is cooked al dente then tossed with the sauces. Sautéed zucchini, cherry tomatoes, spinach and fresh herbs are also added before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    37 views2 pages

    Creamy Pasta Pomodoro

    Uploaded by

    ahmed nooman
    This recipe is for creamy pasta pomodoro, which combines a hearty rigatoni pasta with a tangy tomato sauce and creamy cashew sauce. The tomato sauce is made by simmering chopped tomatoes, shallots, garlic, vinegar and seasonings. Meanwhile, the creamy cashew sauce is made by blending the tomato sauce with raw cashews, tomato paste, water and pasta water. The pasta is cooked al dente then tossed with the sauces. Sautéed zucchini, cherry tomatoes, spinach and fresh herbs are also added before serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Creamy Pasta Pomodoro

    Prep Time: 20 mins

    Cook Time: 20 mins

    Total Time: 40 mins

    Serves 4

    Creamy pasta pomodoro is a quick and easy weeknight meal. Hearty rigatoni pasta noodles are
    coated in a tangy, luscious tomato sauce.

    Ingredients

    Basic marinara

    • 1 tablespoon extra-virgin olive oil

    • 3 tablespoons finely minced shallot

    • 1 large garlic clove, finely minced

    • ¼ teaspoon sea salt

    • Freshly ground black pepper

    • 1 14-ounce can chopped tomatoes

    • 1 teaspoon balsamic vinegar

    • ⅛ teaspoon cane sugar

    • Pinch of dried oregano

    • Pinch of crushed red pepper flakes

    Creamy Tomato Sauce

    • Marinara recipe, from above

    • ¼ cup raw cashews* (see note)

    • ½ tablespoon tomato paste

    • ¼ cup water

    • ¼ cup pasta water

    • ¼ to ½ teaspoon sea salt

    For the pasta

    • 10 ounces rigatoni

    • Extra-virgin olive oil, for drizzling

    • 2 medium zucchini, sliced into thin half moons

    • 2 tablespoons fresh thyme leaves


    • 2 14-ounce cans Mutti Cherry Tomatoes, drained

    • 6 cups spinach or mix of spinach & arugula

    • ¼ cup chopped parsley or sliced basil

    • Sea salt and freshly ground black pepper

    Instructions

    1. Make the marinara sauce: Heat the olive oil in a small pot over low heat. Add the shallot,
    garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often. Add the tomatoes
    and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer
    over low heat for 20 minutes, stirring occasionally.

    2. Make the creamy sauce: Add the marinara to a blender with the cashews, tomato paste, salt,
    and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot
    pasta cooking water to loosen it up so that it’ll nicely coat the pasta.

    3. Cook the pasta in a large pot of salted boiling water according to package directions or until
    al dente.

    4. While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium
    heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally,
    until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3
    more minutes or until heated through. Add the spinach and gently toss until wilted. Season to taste
    with more salt and pepper.

    5. Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat.
    Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and
    serve.

    Notes

    *If you're not using a high powered blender, such as a Vitamix, soak the cashews for 2+ hours to
    make a creamier sauce. Drain before adding to the recipe.

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