The mind is everything. What you think, you become.
A few years ago, I shared an easy vegan recipe for Alfredo Sauce that has since become a bit of a blog favourite – it’s one of those recipes I’ll admit I don’t make nearly enough, and always wows anyone who’s never been treated to a rich, cashew-based cream sauce (or even those who’ve had it many times before – it’s that good). This recipe uses another cashew based sauce from the blog, and I’ve had it on my mind for some time to use it as I would Alfredo sauce for noodles…and it’s just as comforting and delicious as I thought it would be. Easy peasy too!
As my kids are getting older and food tastes are finally starting to mesh together (after too many years of accommodating different preferences for this mom), I’ve realized that I don’t make nearly enough pasta in this house. So, on our recent holiday in NYC, I vowed that family meal times would become far more streamlined. And while that might mean more lentils and kale for the husband (he’s really come around), it will also mean more servings of the good stuff, like pasta – which I rarely think to eat on my own – for me. Streamlined. Efficient. It’s the new name of the game around here.
You can make this easy, crowd-pleasing pasta any time of the year, but with the overflowing planter boxes of cherry tomatoes around, I recommend getting on this seasonal broiled cherry tomato version now, while they are still this sweet – and at least in my neck of the woods – completely free of charge (unless you consider a barter of extra lentil curry + chickpea flatbread to be payment). What can I say? My neighbour grows amazing tomatoes! And thankfully, they are totally into neighbourly sharing – whether it’s for bike parts, wine, plain old friendship and support, or yummy food. Lucky us! We really do feel grateful to be surrounded by great neighbours. It can make a big city feel pretty small in the best possible way 😉
I hope you’ll enjoy this yummy version of everyone’s favourite comfort food. It’s quick, easy, cheesy and good for you – now that’s something I can get behind!
Cheesy Vegan Pasta w/ Rosemary & Blistered Cherry Tomatoes:
1 500g package Fettuccine noodles
2 cups fresh cherry tomatoes, stemmed
1 tbsp olive oil
2 tbsp rosemary, chopped
Red Pepper Cashew Cheese Sauce:
1 cup cashews
1/4 cup olive oil
1.5 cups water
1 jar roasted red peppers (2 whole red peppers)
1 clove garlic
1 tbsp nutritional yeast
1.5 tsp salt
First, put up the pasta to cook in plenty of boiling water. Cook according to package directions. While the pasta cooks, blend all of the cheese sauce ingredients in a high powered blender until smooth – then transfer to a medium saucepan and cook, stirring on low to medium heat (with the lid off) for 10-15 minutes until thickened. Be careful not to burn the sauce at the bottom!
While the sauce and the pasta cook, add the whole washed cherry tomatoes to a flat baking tray and toss with the olive oil and chopped rosemary. Broil under the oven flame for 10-15 minutes (while the other goodies cook), until cracked and blistered. Remove from the oven when ready.
Drain the pasta when cooked and add back to the cooking pot. Ladle the hot sauce over the pasta and continue to heat on medium-low until well incorporated and hot. Serve in individual bowls or on a platter and top with cooked cherry tomatoes, extra chopped rosemary and plenty of black pepper. You can even add a little real parmesan cheese here if you want to go crazy ;).