Creamy Rosé Tomato Basil Sauce
Ingredients
- 1 cup raw cashews
- 2 1/2 cups warm water, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 a white onion, diced
- 1/2 cup dry rosé wine
- 3 good large tomatoes, chopped
- 1/2 cup fresh basil, chopped
- 1 tbsp lemon juice
- Salt
- Pepper
- 4 oz whole wheat rigatoni
Preparation
Soak cashews in 1 cup warm water for 30 minutes
Blend soaked cashews with remaining 1.5 cups warm water and lemon juice until smooth to make cream
Cook rigatoni according to package instructions in salted water until al dente
Heat olive oil in a pan over medium heat
Add minced garlic and diced onion, sauté until fragrant and softened, about 3-5 minutes
Pour in rosé wine and cook until reduced by half, about 2-3 minutes
Add chopped tomatoes and cook until they break down and form a sauce, about 10 minutes
Stir in the cashew cream, chopped basil, salt, and pepper, and simmer for 5 minutes until thickened
Combine the sauce with the cooked rigatoni and toss to coat