The dish that I am making for you guys today is inspired by something that I loved when I studied abroad in Florence, Italy.
It was a gnocchi rosa. It was this creamy tomato sauce, so beautiful and full of flavor, but it had cream in it. So, it’s definitely something that I wouldn’t want to eat now. I decided that I needed to recreate this beloved dish of mine, and that’s how this creamy tomato pasta was born. The dish gets its creaminess from soaked cashews.
- 1 12-Oz. Can Crushed Tomatoes
- 2 Red Bell Peppers
- ½ Red Onion
- 1 Clove Garlic
- 5 Tablespoons Italian Seasoning
- 1 14-Oz. Box of Vegan Pasta
- 3 Tablespoons EVOO Salt
- Pepper to Taste
- Fresh Basil to Garnish
- 1 Tablespoon Olive Oil
- 1 Cup Soaked (overnight) Cashews
In a pan, heat up the olive oil, the sauté the red bell peppers, onion, and garlic until the onion is translucent and the peppers and garlic are tender. Pour in the crushed tomatoes and their juices, mix everything together and then let simmer. Start a pot of water boiling for the pasta. In a blender, blend together the soaked cashews and ¾ cup of water until smooth and creamy. Add the pasta to the boiling water. Season the tomato and pepper mixture with salt, pepper, and the Italian seasoning. Then, add the blended cashew mixture to the tomato and pepper sauce, and mix together well until it’s creamy. Using a strainer, drain the pasta. Then add it to the sauce mixture. Toss well and serve.
By Devyn Howard
My name is Devyn Howard, and I am a vegan food blogger from San Diego, CA. At 11-years-old, I realized that it didn’t morally make sense for me to continue eating meat as I made the connection that the animals on my plate were the same animals I adored when they were alive. From that point on, I dedicated much of my life to promoting vegetarianism, veganism, and cruelty-free living. I’m eager to show the world that veganism can be incredibly easy, fulfilling, and delicious, even while traveling the world. I share restaurant recommendations from around the globe, proving that a cruelty-free lifestyle need not inhibit one’s experience in a new culture. Traveling from Asia, to Australia, through Europe, and the U.S. is always an exciting foodie adventure…even as a vegan! I’m currently based in Los Angeles, CA, and have plans to take over the world one plant-based plate at a time. Join me on my adventure! Connect with Devyn on Instagram.