This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
1 cup raw cashews
2 1/2 cups warm water, divided
1 tbsp olive oil
4 cloves garlic, minced
1/2 a white onion, diced
1/2 cup dry rosé wine
3 good large tomatoes, chopped
1/2 cup fresh basil, chopped
1 tsbp lemon juice
4 oz whole wheat rigatoni
Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.
Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.
Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy.
Pour sauce back into your pan, and stir in the cashew cream.
Add lemon juice and more salt and pepper to taste.
Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.
Portion into bowls and enjoy with a glass of rosé!
Tastes good hot or cold!
Will keep in the fridge in an airtight container for up to 3 days.
Keywords: tomato basil sauce, tomato cream sauce, rose pasta sauce, vegan