This rich, dairy-free Cashew Alfredo Rosé Pasta is made with a delicious mix of mushrooms, tomatoes, spinach, and a creamy cashew sauce. It’s topped with red pepper flakes and fresh basil for a flavorful finish. Perfect for a comforting meal.
1: Bring a large pot of water with a pinch of sea salt to a boil and add the pasta. Cook for about 8-10 minutes until 'al dente' and then drain.
2: Add a pinch of chili oil to the pasta after draining to prevent sticking.
3: In your food processor, combine all the sauce ingredients (cashews, sea salt, garlic, nutritional yeast, apple cider vinegar, and water/broth) and process until smooth and creamy. Adjust consistency with water or broth as needed.
4: In a skillet or large saucepan, warm the extra virgin olive oil and add the onions, tomatoes, and mushrooms. Stir often until softened and browned.
5: Add the tamari sauce and mix well, then add the spinach.
6: Combine the cooked pasta with the cashew sauce in the skillet and toss well.
7: Serve immediately, topping with a sprinkle of red pepper flakes, coarse black pepper, hemp hearts, and fresh basil.
