We think this pasta sauce is pretty outstanding, and each time I serve this to guests, I’m asked for the recipe. Our dinner party last weekend was no exception.
It’s very simple really, and perfect for the holidays. The creamy element comes from the cashews, while shallots deglazed in white wine add a tantalizing depth. Fresh basil adds the finishing delicious touch.
Hope you like this as much as we do.
CREAMY TOMATO AND FRESH BASIL PASTA SAUCE
1 large sweet onion, diced
1 shallot, diced
1 cup white wine
28-ounce can diced or crushed tomatoes
1 small can tomato paste (6 oz.)
2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup raw cashews
2 cups vegetable broth
1 cup fresh basil leaves, minced
Heat large pot over high heat. Add the onion, and steam sauté until the onion becomes translucent. Add the shallot to the hot pan, and deglaze the pan with the white wine. Continue to sauté the vegetables, until golden and caramelized. Once again, sprinkle a little bit of water as needed to prevent sticking to the pan.
Mix in the tomatoes and tomato paste. Season with salt and pepper. Bring mixture to a boil, combining thoroughly, then reduce to simmer, and allow to cook, covered, for about eight minutes. Use an immersion blender (I use a Cuisinart) to process the sauce to desired texture (slightly smooth, yet still a little chunky).
Meanwhile, place the cashews and the broth in a high-powered blender (like a Vitamix). Process for a minute or so, until very smooth. Stir the cashew cream into the pot of simmering tomato sauce. Combine well, and continue simmering together (covered), until the sauce has thickened slightly, about another six minutes more.
Stir in fresh basil, and serve immediately over hot whole wheat pasta.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen