Pasta Rosa
Vegan Style.Â
#nondairy veggie loaded!Â
So the pink sauce that we all love – I just figured out how to make a non dairy versionÂ
And it’s fantastic.Â
Literally not missing the dairy or cheese.Â
To be honest I saw someone on Instagram make a version of this and I thought it was brilliant.Â
She made hers raw in the food processor and didn’t add the onions etc… and called it pepper sauceÂ
So I tweaked it, made it more creamy and flavorful and totally came out with a Rosa sauce.Â
We devoured it last night for dinner with our steaks.Â
You must try it!Â
Ingredients
For the sauce:
2 large red peppers, sliced
1 red onion sliced
1 white onion, Sliced
Oil
Salt & pepper
4-5 sub dried tomatoes
1/4 cup nutritional yeast
1/2 cup cashews
2 cups pasta water or hot water
1 tbsp. @kosher_taste garlic, minced
cooked pasta
Instructions
On a baking sheet that has been well oiled, add your sliced veggies. Add more oil on top with salt and pepper and mix
Then bake on 400F for 25 minutes
Cook your pasta, save 2 cups of the waterÂ
When the veggies are ready transfer the whole tray with all the juices into. A processor. Add the yeast , sun dried tomatoes and cashews with 1 cup pasta water and process well till smooth.Â
Then in a frying pan or pot , add oil and your cooked pasta. Add the garlic and mix well. Then add all your sauce and mix well. Thin it out with another cup of pasta water and mix well and cook for a few minutes.Â
Then garnish with parsley and eat!Â