Vegan Pink Pasta Sauce

The Vegan Pink Pasta Sauce is the perfect, sweet, and yummy recipe. Furthermore, it is a plant-based recipe, and it is flavorful. The taste of this sauce is delicious, and it is very fluffy and creamy. The cream is non-dairy and has no gluten in it. Moreover, it’s the ideal balance of wealthy, creamy white marinara and light, zesty marinara.

Ingredients:

• Tomato paste: 1/4 cup.
• Onion: 1.
• Salt.
• Dried Italian herbs: 1 tbsp.
• Cashew cream: 3/4 cup.
• Garlic cloves: 2.
• Sugar: 3/4 tsp.
• Olive oil: 1 tbsp.

Cashew cream:

• Water.
• Cashew: 3/4 cup.

For serving:

• Fresh parsley.
• Pasta.

Instructions:

1. Soak a quarter of a cup of cashews first.
2. Set it for overnight in room-temperature water or for about thirty minutes in hot water.
3. Heat the oil in a loaf pan over a low flame.
4. After heating the oil, sauté the onion and garlic while the onion becomes crispy.
5. The onion Add the diced tomatoes, the paste from the tomatoes, sugar, pepper, and red pepper flakes, along with the Italian spices.
6. Cook the tomato perfectly and also in color, for 5 to 10 minutes.
7. As the tomatoes are simmering, drain and rinse the cashews, then combine them with one cup of water to make cashew cream.
8. Clean your blend and add the cashew butter to a different cup.
9. After that, transfer the tomato mixture to your blender and run it through a reasonably easy procedure.
10. Refill the saucepan pot with the blended tomato sauce and stir in a quarter cup of cashew cream.
11. Reheat the sauce and taste, increasing the spices as necessary.
12. Top the cooked pasta with the sauce, garnish, and eat.

Notes:

• Keep this homemade pink pasta sauce in the freezer for 5 days.
• If you’d like, then you may prepare a large amount of sauce at the beginning of the work week and toss it with freshly cooked pasta for a flavorful and easy dinner.
• Alternately, you have a total of four months to freeze this pink pasta sauce.

Nutritional facts:

Carbohydrates: 32 g.

Potassium: 843 mg.

Calories: 497 kcal.

Fiber: 4 g.

Fat: 38 g.

Saturated fat: 7 g.

Sugar: 8 g.

Protein: 15 g.