Rich Creamy Rosé Pasta Sauce with veggies

Step 1

Cashew Cream (if you don't have any on hand, here's a link to the full recipe).

Step 2

Wash and prepare the vegetables of your choice. Use any leftover veggies for this recipe - add them with the spinach since they won't have to cook for as long as the raw vegetables. NOTE: Use more or less vegetables as per your personal preference. This recipe is totally customizable, choose any vegetables your family enjoys.

Step 3

Trim end, slice through center and rinse dirt from leeks (they often hold a lot of dirt in their layers), thinly cross slice the white and light green parts of the leek and set aside.

Step 4

Save the dark green section (which is tougher) for a stew or bake where you are cooking it for longer.

Step 5

OR use 1/2 a white/yellow onion, diced.

Step 6

Trim the large stalks to add as small dice (or save them for soup, stir fry or ricing) separate or cut into bite-size florets.

Step 7

Pro Tip: This is a great recipe to use vegetable scraps because you cut them up and saute them. So use up your cauliflower and broccoli stems, mushroom stems, etc. Keep the bits and bobs and ends of veggies from preparing meals and salads all week and then make this yummy veggie forward rosé sauce on Sunday.

Step 8

Cut the vegetables into a variety of shapes and sizes to keep the texture of the dish interesting.

Step 9

Mushrooms - use a variety of mushrooms (rough chop or cut button mushrooms in half)Brussel sprouts - either cut into quarters or shred Zucchini - cut into thick slices and then into quarters (chunks) or diceSpinach - stack, roll, and slice into ribbons or rough chop

Step 10

Put salted water on to boil for the pasta. I used spaghetti (Kamut) but this recipe works well with any pasta and is especially good with penne or rotini. Cook as per package directions.

Step 11

* Reserve a cup of water when draining.

Step 12

In a large stirfry pan, heat oil (use a splash of broth if oil free), leeks or diced onions, garlic, and mushrooms.

Step 13

Saute for a few minutes until soft and translucent over medium heat.

Step 14

Add all the 'hard' veggies - cauliflower, broccoli, brussels - stir and saute for 5-7 minutes. Deglaze with a splash of broth or wine as you go.

Step 15

Add zucchini and meatballs (if using) saute for another 2 or 3 minutes.

Step 16

Add dry spices - oregano, basil, thyme, any Italian spices plus salt and pepper, red pepper flakes to taste.

Step 17

Add 4 cups of red sauce - your favourite jarred marinara sauce (2 jars or 1 jar plus 2 cups crushed tomatoes) or try this delicious Rich Red Marinara Sauce recipe. Bring to bubbling over medium-high heat.

Step 18

Stir in spinach (plus leftover cooked veggies if using).

Step 19

Reduce heat and let simmer for 5-10 minutes or until meatballs are done*.

Step 20

If the sauce is too thick, add in some or all of the reserve pasta water to desired consistency.

Step 21

Taste for seasoning and adjust if necessary.

Step 22

* If you are going to add the Gardein meatless meatballs, add them when you add the zucchini and then simmer sauce until meatballs are done (see package directions).

Step 23

Just before serving, swirl a dollop (1/4 - 1/3 cup) of cashew cream into the sauce and simmer until warmed through.

Step 24

Divide the pasta onto 4 plates or bowls, smother in creamy tomato rosé sauce, an extra swirl of cashew cream, a couple meatless meatballs (if using), a sprinkle of hot pepper flakes, and chopped fresh parsley/basil.

Step 25

Serve with crusty bun or wedge of warm bread to scoop up the last of the creamy sauce and any tasty bits!