This week's inspiration was the Luxurious Tomato Basil Pasta found on page 181 in "The Oh She Glows Cookbook" by Angela Liddon. (Liddon, Angela. The Oh She Glows Cookbook: Vegan Recipes to Glow from the inside out. Toronto, ON.: Penguin, 2014. Print.)
A variation of the recipe can be found on her blog at:
This recipe was A-MA-ZING! I love rose sauce, so I was very excited to see this recipe. Using the cashew cream instead of whipping cream adds some healthier fat to your diet and does not take away from the taste or the creaminess! The recipe is easy enough to make on a work night, which is an added bonus. One has to be organized enough to soak the cashews the night before. I also made the cashew cream in the morning to save some time after work. One warning that is NOT in the recipe is that cashew cream can burn, too, so be careful once you add this to the tomato mixture. The ratios of all the ingredients is perfect as the flavours are well balanced as are all the textures.
I thought it would be fun to spiralize a zucchini to try zucchini noodles with the sauce instead of wheat pasta. Both ways tasted great. The moisture from the zucchini noodles thinned out the sauce a bit, so the wheat pasta seemed less messy. The chunkier sauce lends itself better to fusili as it was designed to hold all the chunks in the grooves.
All in all, this recipe will surface again and again in our home, perhaps with some variations like serving it over spaghetti squash. We might even take away from the vegan aspect and add in some cooked chicken or seafood. This recipe is worth trying. It is delicious!
Tomato Basil Sauce with Zucchini Noodles
Luxurious Tomato Basil Pasta (Fusili Noodles)