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Sun Dried Tomato Cream Sauce [Immersion Blender]
Use this amazing recipe for a friends night or date night dinner.
This is for the Immersion Blender only
Ingredients
- For the pasta:
- 1 Tablespoon olive oil
- 1 medium (170 g) yellow onion, chopped
- 1 garlic clove
- 3 cups (720 ml) vegetable stock
- 2 cups (300 g) unsalted roasted cashews
- 1 cup (155 g) sun dried tomatoes, split use
- 2 Tablespoons (10 g) nutritional yeast
- 6 sage leaves
- 6 cups (600 g) cooked whole wheat pasta
- 1 cup (185 g) chickpeas, drained, rinsed
- 1 cup (150 g) artichoke hearts
- ½ cup (50 g) walnuts
Directions
- Heat a medium size sauce pot over medium heat. Add the olive oil. Add the onions and garlic cooking for 8–10 minutes, or until the onions are just translucent. Add the vegetable stock, cashews, 1/2 of the sun-dried tomatoes, nutritional yeast and sage. Simmer for 18–20 minutes.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1–2 minutes or until desired consistency is achieved
- Place the pasta, chickpeas, artichokes, walnuts, and remaining sun-dried tomatoes in a bowl and top with 3 cups of the cashew cream sauce. Garnish with chopped sage and a drizzle of olive oil.
Chef's Notes
- This dish is loaded with so many different plants, each that lend their own unique set of nutrients to help support long term health. Sun dried tomatoes are rich in vitamins, minerals, and are particularly high in of lycopene, a potent antioxidant. Artichokes are rich in fiber and antioxidants, and and the walnuts are an excellent plant source of omega-3 fats.