Rose Penne | vegan-living

ROSE PENNE

Penne with Creamy Cashew Tomato Sauce

Vegan – Gluten Free Optional

Posted on June 23rd, 2017

This is an improved version of my older recipe, Rose Bellissimo. Both are equally delicious, but this one is healthier and easier to make. The main difference is the cashew I am using at this time, instead of Tofutti cream cheese and tofu, which is perfectly fine; however, cashews are more wholesome. Also, this time I am using oil only for the shiitake. They are just too delicious that way. You may place them on a paper towel soon as they done, to remove the excess oil.

Regarding spelt pasta, I just like to point out that if you do not suffer from celiac disease, but you are watching your gluten intake, then spelt would be the best option. The latest research shows that avoiding gluten completely is not advised for individuals who do not suffer from Celiac disease. Nevertheless, I agree that wheat is usually genetically modified and harmful to our health. On the other hand, spelt is always organic, authentic and highly nutritious. Please continue reading if you would like to learn more about spelt.

Spring Pasta

Author: Lena Novak - Lena's Vegan Living

Recipe type: Pasta

Serves: 4

INGREDIENTS

Spelt penne (or gluten free pasta if you prefer, follow the cooking instructions on the package)

Fully ripe medium size tomatoes 10 (diced)

Cashews ½ cup (presoaked for 6 hours and rinsed)

Water ¼ cup

Shiitake mushrooms 2 cups sliced

Asparagus 1 bunch

Garlic 4 cloves (minced)

Cayenne pepper to taste

Black pepper (just a pinch for the mushrooms)

Himalayan pink salt to taste

Oil

PROCESS

Preheat the oven to 420F.

Place the diced tomatoes into casserole dish with salt, cayenne pepper and garlic.

Roast under the lid for 20min.

In the mean time, blend the cashews in a high power blender with ¼ cup of water.

Add it to the tomatoes stir thoroughly and let it cool down for 15min.

When ready, blend everything in high power blender again. You may add water if needed.

Grill the mushrooms on high heat with a pinch of salt and pepper for few minutes until they turn golden on each side.

When ready, mix the pasta with the sauce in a bowl, gently, but thoroughly.

Serve garnished with mushrooms and asparagus.

I really hope you will try this wholesome delight and you will add it to your recipe list. Please let me know what you think, I would love to hear your feedback.

Bon Appetit

Title. Double click me.