6 Servings 20 min Cook
16 Oz Whole Wheat Pasta
2 Medium Zucchini
1/3 Cup Cashew Nuts
2 Tbsp Pine Nuts
2 Clove Garlic
1 Medium (2-1/2" dia) Onions
1 1/3 Cup leaves, whole Basil
2 Cup Tomato Sauce
2 Tbsp Nutritional Yeast
1 Dash Salt
1 Dash Pepper
Soak cashews and pine nuts in boiling water for 20 minutes while preparing the rest of the ingredients (or soak the nuts overnight).
In a large pot, cook pasta according to the directions on the box with the chopped up zucchini.
Cook pasta until it is al dente.
While the pasta and zucchini are cooking, prepare the sauce.
Saute garlic and roughly chopped onions over medium high heat in a bit of the starchy pasta water until the liquids are absorbed.
Drain and rinse the nuts.
Add the soaked cashews and pine nuts, sauteed garlic and onions, fresh basil, tomato sauce and nutritional yeast to the blender and blend until a thick and creamy sauce is formed.
Add up to ½ cup of the starchy pasta water to the sauce if it is too thick.
Taste and add salt and pepper to taste.
Warm the rose sauce over medium high heat and toss with the drained hot pasta and zucchini.