Recipe: vegan pink pasta
We eat with our eyes too, which is why this pink pasta immediately caught my attention. Doesn’t this look like something you want on your plate right now? And vegans will be absolutely delighted, because this recipe is completely vegan.
And it turns out that pink pasta is seriously hot. There are recipes where beetroot creates the pink effect, but I personally find this one from The Conscientious Eater even tastier. With tomato, wonderfully creamy, and a great mix between Alfredo and marinara. It’s especially delicious when you make it a little spicy with lots of chili flakes.
How to make this vegan pink pasta
It’s also very healthy and not too difficult to make — but it’s guaranteed to impress your dinner guests. You can of course choose the type of pasta yourself.
- Soak the cashews in hot water for 30 minutes — or overnight in lukewarm water.
- Sauté the onion and garlic in olive oil until the onion is translucent.
- Add the chopped tomato, tomato paste, Italian herbs, sugar, pepper, salt and chili flakes to the pan. Cook for 5 to 10 minutes, until the tomatoes are very soft.
- Meanwhile, drain the cashews and put them in a blender with one cup of water. Pour this into a cup and clean the blender.
- Pour the tomato mixture into the blender and blend until smooth.
- Pour the sauce back into the pan and add ¾ of the cashew cream.
- Put the pan back on the heat and add more pepper, salt or chili flakes to taste, if desired.
- And voilà: pour the sauce over the pasta and garnish with parsley, if desired. Enjoy your meal!
Read also:
- Recipe: how to make the most delicious vegan shawarma from the book BBQ-tijd
- The unsettling truth about vegan cheese
- I completely lose it when a vegan comes over for dinner
Source & image: The Conscientious Eater
