Vegan Pasta with Rose Sauce

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Cashew nuts

  Nuts, raw

  ⅓ cup or 46g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 medium or 110g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Tomato sauce

  No salt added

  2 cup or 490g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Protein & Penne, Classic Pasta Taste

  Barilla

  2 oz or 56g

Directions

1. Soak cashews and pine nuts in boiling water for 20 minutes while preparing the rest of the ingredients (or soak the nuts overnight). In a large pot, cook pasta according to the directions on the box with the chopped up zucchini. Cook pasta until it is al dente.
2. While the pasta and zucchini are cooking, prepare the sauce. Saute garlic and roughly chopped onions over medium high heat in a bit of the starchy pasta water until the liquids are absorbed. Drain and rinse the nuts. Add the soaked cashews and pine nuts, sauteed garlic and onions, fresh basil, tomato sauce and nutritional yeast to the blender and blend until a thick and creamy sauce is formed. Add up to ½ cup of the starchy pasta water to the sauce if it is too thick. Taste and add salt and pepper to taste.
3. Warm the rose sauce over medium high heat and toss with the drained hot pasta and zucchini. Enjoy!