So OF COURSE my grocery store was out of bucatini, so I figured I would use whatever long pasta I had at home. That happened to be angel hair and a little bit of spaghetti. So I learned something new about my husband with this recipe: he HATES angel hair! 🙂 This sauce was okay, but I felt like it needed more time to cook or something. It didn’t have any “depth” to it, if that makes sense. Not sure if it was because of the pasta I used or what.
Pasta in Pink Sauce
(Chloe’s Vegan Italian Kitchen)
1 pound bucatini or thick spaghetti
2 tbsp olive oil
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
2 tsp sea salt
2 tsp sugar
1/2 cup raw cashews
1/2 cup water
1/2 cup chopped fresh basil, plus extra for garnish, cut into chiffonade
If you are note using a high-powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften them and ensure a silky cream.
Bring a large pot of salted water to a boil. Add bucatini and cook according to package directions. Drain and return to the pot.
Heat oil in a large saucepan over medium heat. Add garlic and cook about 1 minute. Stir in tomatoes, salt, and sugar. Let cook over medium-low heat for 10 minutes, stirring occasionally.
In the meantime, combine cashews and water in a blender. Process on high until very smooth, about 2 minutes. Stir cashew cream into the tomato sauce and turn off heat. Stir in basil and toss with hot pasta. Garnish with basil chiffonade and serve immediately.