Seriously yummy + creamy tomato sauce with paccheri pastaeasy + oil-free. (Ok……
?Seriously yummy + creamy tomato sauce with paccheri pasta?easy + oil-free. (Ok…so putting this delicious pasta aside, these heirloom green tomatoes were the bomb. Juicy, tart, delicious.?) Wishing you a fab Friday eve. I’ve had minimal sleep the past few days so feeling a bit cranky?. Best not to say too much in this state!?? ?Recipe: Soak 1 cup cashews in hot water for about 15 minutes. Cook pasta as per packet directions. ?Sauce: Cook 1 small onion (medium dice) with 3 minced garlic cloves in a little vegetable broth until onion is soft and translucent, about 7 minutes. Add 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried sweet basil and cook another 30 seconds. Add about 2-1/4 cups canned diced tomatoes (about 1-1/4 of 15oz cans) and 1 tsp balsamic vinegar or apple cider vinegar (but balsamic tastes better). Bring to a boil before reducing heat and simmer, covered, about 10 minutes. Transfer to blender and add 1 cup soaked cashews. Blend on high until smooth. Add salt, black pepper to taste. Optional: Return to saucepan and mix in 1-15oz can garbanzos and some chopped kale (if desired) and heat on low (covered) another few minutes until heated through. Serve with your choice of pasta. Top with red chili flakes and hemp seeds.
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