Recipe Category
So yummy! Inspired by a recipe in Veg News.
Preparation time
30Minutes
Cooking Time
30Minutes
Number of Servings
6
Difficulty
Medium
Ingredients
1 lb ziti (or pasta of choice)
Tomato Sauce
1 tbsp olive oil
1/2 cup diced onion
1/2 tsp minced garlic
2 tsp oregano
1 tsp basil
1/2 tsp rosemary
1 28-ounce can fire roasted crushed tomatoes
1 14.5-ounce can fire roasted diced tomatoes
1 tsp salt
Ricotta
1 1/2 cup macadamia nuts (soaked for at least 4 hours)
1/4 cup water
1/8 tsp minced garlic
1/2 tsp salt
1 Tbsp olive oil
Cashew Cream
3/4 cup raw cashews
1/8 tsp dill
3/4 tsp salt
1 1/2 Tbsp fresh lemon juice
1/3 cup water
1/4 tsp rice vinegar
3 Tbsp fresh parsley, minced
Recipe Steps
Cook pasta in boiling water until al dente. Drain and set aside.
To prepare sauce, cook onion in oil until soft, about 10 minutes.
Add garlic and herbs, reduce heat to low.
Add tomatoes and cover loosely.
Simmer for 30 minutes.
Add salt and cook for an additional 15 minutes.
In a food processor, add soaked macadamia nuts, water, garlic, salt, and olive oil. Puree for 1 minute. Scrape down sides and puree for another minute. Repeat until soft and fluffy.
In a blender, add cashews and puree to a fine powder. Add dill, salt, lemon juice, water, and rice vinegar. Process until smooth.
Toss ziti with sauce and 2 Tbsp parsley. Gently stir in ricotta, leaving small chunks. Swirl in cashew cream.
Pour into a 9 x 13 inch baking dish.
Bake for 30 minutes.
Serve hot garnished with remaining parsley.