Well, hi!
Let me start by saying, we moved! And we moved far – Netherlands far! Although I never imagined leaving California, when I was presented with a great job opportunity in the Netherlands, I thought, why not? It has been a huge adjustment, but so far, we are loving it! Hopefully, you can follow along on our journey as we settle into our new home.
Now, onto food! This Creamy Spaghetti al Pomodoro has quickly become a favorite in our house. It is prepared with pasta, creamy tomato sauce, roasted balsamic tomatoes and zesty mushrooms that have a uniquely savory flavor, and a dense, meaty texture. Although I’ve always had an affinity for Italian food, I haven’t come across many recipes that are worth sharing until now! This Creamy Spaghetti al Pomodoro involves a little preparation (i.e., soaking cashews), but the results are SO worth it. I guarantee you a burst of flavor with every bite.
This recipe is adapted from Edgarraw.
Creamy Spaghetti al Pomodoro
- Yield: 4 -6 servings 1x
Ingredients
Pasta
- 1 package of whole wheat spaghetti
Pasta Sauce
- 1 cup soaked cashews
- 1 cup chopped red onion
- 5 garlic cloves
- 1 teaspoon extra virgin olive oil
- 2 cups cherry tomatoes
- 1 tablespoon apple cider vinegar
- 3 tablespoons lemon juice
- 4 leaves fresh or dried sage
- 2 tablespoons nutritional yeast
- 1 cup water
- 1 teaspoon salt
Balsamic Cherry Tomatoes
- 3 cups cherry tomatoes
- 3 tablespoons balsamic vinaigrette (high-quality, thick)
- Salt and pepper (to taste)
Mushrooms
- 3 cups shiitake mushrooms
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoons Italian seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoons coconut sugar
- Pepper (to taste)
Topping
- Chopped basil
Instructions
Pasta
- Cook spaghetti according to packaging. Once finished, strain, rinse with cold water and set aside until ready to use.
Pasta Sauce
- Soak cashews for a minimum of two hours or overnight. Once soaked, drain and rinse the cashews and set aside until ready to use.
- Preheat oven to 350 F or 175 C.
- Roughly chop onion and garlic. In a medium bowl, coat onion, garlic and tomatoes with olive oil and then lay on a baking sheet with parchment paper.
- Bake for 30 minutes.
- Once finished, add roasted onion, garlic, tomatoes and remaining ingredients into a high-speed blender (Vitamix). Blend until completely emulsified. Set aside.
Balsamic Cherry Tomatoes and Mushrooms
- Preheat oven to 350 F or 175 C.
- In a medium bowl, coat tomatoes in balsamic and sprinkle with salt and pepper. Lay tomatoes on half of a baking sheet with parchment paper.
- In a large bowl, mix all of the mushroom ingredients. Lay mushrooms on the remaining half of the baking sheet.
- Bake for 30 minutes.
- As the tomatoes and mushrooms are roasting, pour pasta sauce in a large pan and cook down for approximately 10 minutes on medium-low heat until thick and creamy. Add water as needed. Then add pasta to pasta sauce and keep warm on low heat until tomatoes and mushrooms are finished roasting.
- Once tomatoes and mushrooms are finished roasting, remove from oven and add to pasta. Toss to combine. Top with chopped basil and serve immediately.
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