This flavorful, creamy pasta sauce comes together easily with just a few wholesome pantry items
I’m not sure what made me want to try this out besides that I was looking for a simple meal and didn’t want to leave the house. So, I looked through the cupboards to see what I had on hand. I happened to have a lot of canned sweet corn. So, I started there. Caramelized onions and sweet corn go great together. Cashew cream is a wonderful substitute for dairy. I had previously blended a can of fire-roasted serrano peppers for another recipe and found that fire-roasted serrano peppers are best used sparingly. So, I had those burning a hole in my proverbial pocket. If you don’t have the serrano peppers sitting around, be sure to add a little hot sauce in place of the serranos. Use it sparingly so as not to overwhelm the sauce.
This recipe will make enough sauce to generously coat 6-8 servings of pasta. Consider adding dice tomatoes and frying up some mushrooms and onions or tofu.
INGREDIENTS
- 1 yellow onion
- cooking spray to coat skillet
- 2-3 tsp soy sauce
- 2 x 15 oz cans of sweet corn (drained and rinsed)
- 1 cup cashews
- 1 cup water
- 1 TBSP garlic powder
- 2 tsp dried basil
- 1 tsp apple cider vinegar
- 2 TBSP nutritional yeast
- 1 tsp apple cider vinegar
- 1 tsp canned Serrano peppers (blended)
DIRECTIONS
- Start boiling water to soften the cashews
- Slice onion
- Coat cast iron skillet and preheat it over medium heat.
- Add sliced onions to the skillet
- Add soy sauce and stir in with onions
- Add cashews to the pot of boiling water and boil for 10 minutes
- When onions begin to soften, add the sweet corn
- Add the garlic powder and dried basil
- Cook until corn is heated through and coated with spices
- Scoop the caramelized vegetables and cooked corn to a high-speed blender
- Add 1 cup of water
- Drain cashews and add to the blender
- Add remaining ingredients
- Blend sauce until smooth (about 5 minutes)
- Coat pasta and serve
- Enjoy!