One of my favorite dishes to make when I'm feeling a bit lazy but want something tasty and satisfying for lunch anyway, is pasta with tomato sauce and cream. This tomato and cream combination is also known as “pink sauce”, for very obvious reasons. When making this recipe, I usually like to take it one step further by adding some Peruvian components into the sauce that give it a real kick: aji panca paste and pisco. This simple dish is heaven to me.
It's extremely easy to turn your pasta gluten-free and even raw. Even easier to transform your favorite creamy sauce into a vegan version. This raw yellow squash pasta with cherry tomatoes and vegan cashew cream will show you how. You can either enjoy it like presented here (delicious!) or use the different elements of it to adapt any pasta dish to your own dietary preferences.
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