Creamy Tomato Sauce w/ Hidden Veggies
Creamy Tomato Sauce w/ Hidden Veggies
Do you know someone who could benefit from eating more veggies? This deliciously creamy tomato pasta sauce is chock full of extra vegetables and you would never know it! The addition of a simple cashew cream gives it a luxuriously creamy texture that is irresistible! The sauce is easy to make and is great for meal prep. Just heat the sauce and toss with your favorite pasta. It’s a delicious and sneaky way to eat more vegetables!
Serves 4
Ingredients
1 lb (453g) Pasta of choice (long or short)
2 medium Carrots, peeled and sliced
1 medium (230g) Zucchini, cut into quarter slices
1 medium (170g) Red Bell Pepper, chopped
1 large (300g) Onion, diced
3 cloves Garlic, minced
14.5 oz (411g) Diced Fire Roasted Tomatoes (you can sub regular tomatoes)
1 cup (236ml) Vegetable or Vegan Chicken Broth
1 cup (236ml) reserved Pasta Water
2 Tbsp (30ml) Oil (I like to cook with avocado oil)
1 tsp (.7g) dried Basil
1 tsp (.7g) dried Oregano
Salt & Pepper to taste
Optional: pinch of Red Chili Flakes
Cashew Cream (you can sub dairy free cream)
Cashew Cream
3/4 cup (96g) Raw Cashews
2/3 cup (158ml) fresh Water
1 Tbsp (15g) Nutritional Yeast
pinch of salt
Serve with
chopped fresh Parsley
chopped fresh Basil
grated Vegan Parmesan
Nut Free Option - Tofu Cream
If you’d like a nut free option for the cashew cream use the recipe below.
Tofu Cream (blend together)
5oz (150g) Silken or Soft Tofu
1/2 Tbsp (8g) Nutritional Yeast
1 tsp (5g) Maple Syrup
1/3 cup (78ml) Water
pinch of salt
Directions
1.Make the cashew cream by soaking the raw cashews in enough hot water to cover for 30 minutes. Drain, rinse and add them to a blender with 2/3 cup fresh water, nutritional yeast and a pinch of salt. Blend until completely smooth and creamy. Set aside.
2.In a large pot or sauté pan heat the oil on medium heat. Add in the onions and cook for a couple of minutes before adding in the carrots, oregano and basil.
3.Continue cooking the onions and carrots for 5 minutes or until the onions become translucent. Add in the zucchini and red bell pepper and mix well. Allow the mixture to cook for 3-5 minutes.
4.Add in the chopped tomatoes and garlic and cook until the garlic is fragrant, about 2 minutes. Add in the broth, mix well and cover the pot. Cook for 20-25 minutes stirring occasionally or until all of the vegetables are cooked through. Season with salt & pepper to taste.
5.If using the sauce now, cook your pasta according to package directions. Reserve 1 cup of the pasta water.
6.While the pasta is cooking, blend the cooked vegetables until smooth. Add in the cashew cream and blend until incorporated.
7.Pour the blended sauce into a pot on medium low heat. Add the cooked pasta to the sauce and mix well. If the sauce is too thick add 1/4 cup of the reserved pasta water at a time until desired consistency. Heat through before serving with fresh basil or parsley and grated vegan parmesan.
