I love pasta. It’s warm, easy, and filling. But mediocre pasta also makes me a little sad, because I know how good it can be. A friend was telling me about this great pasta that she makes with sausage, which of course was a no-go for me, but the method was intriguing. It involved making the pasta in the sauce. I thought I’d give it a try, and see what happened. Boy, am I glad I did. Fancy, delicious pasta was the result. Here’s how it went down:
I knew I wanted caramelized onions (because I always want caramelized onions), so I did that first.
3 large yellow onions in about 1/4 cup of oil, 1 Tbsp of balsamic and 1Tbsp of brown sugar, in the oven at 350 for about an hour (or longer or shorter depending on how you like things)
Then I made the sauce:
1 cup of cashews (soaked: you should do this for several hours, but I don’t. It’s fine.)
1 cup of crushed tomatoes
1 Tbsp of tomato paste
2 cups of stock (I used fake chicken stock)
Blend all that together, then, in a pan with some olive oil, quickly saute 2-3 garlic cloves, minced. Add the sauce and cook for a few minutes and season with salt and pepper. Pour all that goodness into a big pot (oven safe), and add 16oz / 454g of pasta.
Bake all that up real good for about 30 minute (350, of course), adding more stock if things are looking a bit dry. At the end, stir in a bunch of baby spinach and let it sit for a few minutes. This is also when I added in the caramelized onions.
Top with some more salt and pepper, and add some vegan parmesan cheese if you’re into that kind of thing.
I also ate this for breakfast the next day, because I firmly believe there’s nothing better than breakfast pasta. Also, I wasn’t willing to surrender the leftovers to Boss.