So, I accidentally created this amazing sauce one night during our “off week” or the week before payday. We were down to a bare bones pantry with quite a bit of pasta still left, and it was dinner time. Now, Since the boyfriend’s favorite food was spaghetti and I had a can of diced tomatoes sitting on the shelf, I thought to myself, “maybe I could mix some tomatoes in some pasta with a bag of frozen vegetables.”
Then I saw the can that changed the outcome of the evening. A can of tomato paste. I had nearly forgotten I had it.
I grabbed the cans and my blender and set off to experiment (because when is there a better time to really experiment than when you have an almost empty pantry).
All in all, my experiment was a success and The Boyfriend loved it, as I hoped he would. Then again, it WAS spaghetti. He loves his spaghetti!
So, I started off with opening my can of diced tomatoes and tomato paste and dumping them into the blender. I added 1 cup of water and blended this for a few moments.
Then I decided to make it a creamy base. Why? I have not a clue as to the answer, only that I had cashews and I thought, why not.
Next, I threw half a cup of cashews into the blender and blended it until it was not grainy anymore. This will take 5 or more minutes without a high speed blender.
Afterwards, I added half of an onion and a half tablespoon of minced garlic, and I blended it all again. (This recipe is all about blending.)
Next, I added my spices; about two tablespoon of Oregano, two tablespoons of basil and one tablespoon of rosemary. I would have added fennel and marjoram to this sauce, but at the time I did not have any on hand. I recommend adding them.
I added a bit of salt, maybe a teaspoon just to bring out some of its flavors a bit. Then, I blended one last time.
We live in Texas where it is piping hot most of the time, so when I heat up the stove or the oven, the whole house gets hot. So, I like to use my Instant Pot (I use this one and it is fantastic!) to aid in my cooking endeavors.
I added the sauce to the IP, along with lentils and another cup or two of water.I cooked the sauce for about 15 minutes.
Add this sauce to a couple ounces of pasta and there it is, the most perfect creamy pasta you ever thought there could be… or I thought there could be. The sauce actually kind of reminds me of ricotta cheese mixed with tomato sauce in a lasagna. All in all, this sauce would be the perfect lasagna sauce, maybe that is why The Boyfriend likes it so much!
Go Vegan Y’all
- 1can Diced Tomatoes
- 1 8oz can Tomato paste
- ½ c whole Cashews
- 4c water
- ½tbsp minced garlic
- ½ onion
- 1-2tbsp Oregano
- 1-2tbsp basil
- 1tbsp Rosemary
- 11/2 tsp salt
- 1c green lentils *optional*
- 1c green beans *optional*
- Add the diced tomatoes,tomato paste and 1 cup of water to a blender. Blend.
- Next, add the cashews and water. Now, blend on high until it is not grainy.
- Then, add in the garlic and onion. Blend until completely incorporated.
- Lastly, add in the Oregano, Basil, Rosemary and salt and blend/stir until mixed thoroughly.
- Add the sauce to a saucepan. Add in the lentils and ½ cup of water. Cook until the lentils are done
- If using the Instant Pot, add the sauce, lentils, green beans and water to the pot. Cook on high pressure for 15 minutes and naturally release for 15 minutes.
- Enjoy over pasta, rice or anything you'd like!
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