Entrées
Vegan Fusilli Pasta
Ingredients
- 4 oz. Roseli® Fusilli Pasta, cooked
- 3 oz. Rykoff Sexton® Slow Roasted Tomatoes, coarse chopped
- 2 oz. Rykoff Sexton Caramelized Sliced Onions
- 1 T Roasted Garlic Cloves, coarse chopped
- 2 oz. Glenview Farms® Vegan Mozzarella Style Shreds
- 1 T Rykoff Sexton Extra Virgin Olive Oil
- Creamy Cashew Nuts Sauce:
- 1 lb. Cashew nuts, raw
- 20 oz. Vegetable Stock (or just use water)
PREPARATION
Make the Cashew Sauce:
Soak the cashews in stock or water for about 1 hour. Purée until smooth. Adjust consistency if necessary (should be thickness of heavy cream).
In sauté pan, add garlic and oil and lightly brown, caramelized onions and tomatoes, toss. Cook 1 minute, add in 3 oz. of the prepared cashew sauce and bring to a simmer. Add pasta and heat through. Place pasta in bowl and sprinkle vegan mozzarella on top.
Note: You can make this without the cashew sauce. Simply add stock or water to the pan instead, and continue to heat the pasta and garnish in the same way.
Recipe by Chef Scott McCurdy, Director Culinary, US Foods
Serves 1