Rigatoni with Vegan Sauce and Steamed Broccoli
Ingredients
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- 1 cup water
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 garlic cloves, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- Fresh basil or parsley, for serving
- Rigatoni pasta
- Broccoli
Preparation
Place the cashews and water into a food processor or blender and blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed
Heat the oil in a large pot over medium heat, and when the oil is hot, add the onion and sauté for about five minutes until softened
Add the garlic and continue to sauté for another minute until very fragrant
Stir in the crushed tomatoes, diced tomatoes and water, bring the mixture to a simmer, and reduce the heat to medium low, then continue simmering for about fifteen minutes until the sauce thickens a bit and the alcohol has cooked off
Stir the cashew mixture into the sauce and bring it back to a simmer for just a minute until heated throughout, then remove from heat and season with salt and pepper
Serve over pasta of choice and garnish with fresh basil or parsley
Steam the broccoli until tender
