Ingredients
12 oz Gluten-free Pasta
2 to 4 tbsp Vegetable Broth or water for Plant Based (Olive Oil for Vegan)
1 yellow onion - diced
1 bell pepper - diced
1 zucchini - diced
1 yellow squash - diced
1 medium eggplant - diced
2 to 4 cloves of garlic - minced
28 oz can crushed tomatoes with basil
1 to 2 tbsp tomato paste
1 to 2 tbsp Balsamic Vinegar
1 to 2 tbsp Date Syrup
2 tbsp Italian Seasoning
1/8 to 1/4 tsp crushed red pepper
Salt and Pepper to taste
1/4 cup Fresh Basil - sliced thin
Cashew Cream
1 cup cashew soaked for 1 hour or boiled for 10 mins
1 cup water
4 cloves of garlic
Directions:
1. Using a large pot, place on stove and turn to medium-low add the vegetable broth, water or olive oil if using and wait until it’s hot.
2. Add diced onions, bell pepper, zucchini, yellow squash and minced garlic, cook for about 8 to 10 minutes until everything starts to soften. Then add the diced eggplant and cook another 5 to 8 minutes.
3. Next add the can of crush tomatoes, tomato paste, balsamic vinegar, date syrup and spices. Stir until everything is mixed, bring the sauce to a boil and then cover it with a lid and turn down to low. Cook for about 20 minutes.
3. Cook pasta according to the directions on the box, I actually cooked my pasta for only 5 minutes as once it’s added to the sauce it will cook a few minutes longer and I didn’t want it mushy.
4. While the sauce and pasta are cooking, make the cashew cream sauce by added the soaked or boiled cashews to a blender with water and garlic, blend until puréed and creamy. Once blended place it to the side until ready to use.
5. When sauce is ready, taste it and adjust any of the seasoning to your liking. Now add the fresh basil, cooked and drained pasta and cashew cream sauce. Mix gently until everything is well combined. Serve immediately and enjoy!
1 yellow onion - diced
1 bell pepper - diced
1 zucchini - diced
1 yellow squash - diced
1 medium eggplant - diced
2 to 4 cloves of garlic - minced
28 oz can crushed tomatoes with basil
1 to 2 tbsp tomato paste
1 to 2 tbsp Balsamic Vinegar
1 to 2 tbsp Date Syrup
2 tbsp Italian Seasoning
1/8 to 1/4 tsp crushed red pepper
Salt and Pepper to taste
1/4 cup Fresh Basil - sliced thin
Cashew Cream
1 cup cashew soaked for 1 hour or boiled for 10 mins
1 cup water
4 cloves of garlic
Directions:
1. Using a large pot, place on stove and turn to medium-low add the vegetable broth, water or olive oil if using and wait until it’s hot.
2. Add diced onions, bell pepper, zucchini, yellow squash and minced garlic, cook for about 8 to 10 minutes until everything starts to soften. Then add the diced eggplant and cook another 5 to 8 minutes.
3. Next add the can of crush tomatoes, tomato paste, balsamic vinegar, date syrup and spices. Stir until everything is mixed, bring the sauce to a boil and then cover it with a lid and turn down to low. Cook for about 20 minutes.
3. Cook pasta according to the directions on the box, I actually cooked my pasta for only 5 minutes as once it’s added to the sauce it will cook a few minutes longer and I didn’t want it mushy.
4. While the sauce and pasta are cooking, make the cashew cream sauce by added the soaked or boiled cashews to a blender with water and garlic, blend until puréed and creamy. Once blended place it to the side until ready to use.
5. When sauce is ready, taste it and adjust any of the seasoning to your liking. Now add the fresh basil, cooked and drained pasta and cashew cream sauce. Mix gently until everything is well combined. Serve immediately and enjoy!
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| Lay out all the ingredients you will be using. |
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| Dice all your vegetables before you start cooking. |
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| Add the pasta to the sauce along with cashew cream sauce |
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| Dinner is ready to serve! |
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