To prepare the sauce for marinara, place a tiny skillet over low heat with the olive oil.
Add the cloves of garlic, shallots, salt, and a few grinds of black pepper.
Continue to cook, stirring frequently, for thirty seconds.
Incorporate the tomatoes into the liquids, along with the red pepper granules, cane sugar, oregano, and balsamic vinegar. Simmer for fifteen minutes on the lowest setting, covered, and stirring now and again.
Prepare this smooth sauce:
Add the cashews, tomato paste, salt, and ¼ cup of water to the bowl of a blender along with the remaining marinara. Process till smooth. Store it as long as you’re ready to use it. To ensure that the water is properly coated, mix in a quarter of a cup of heated pasta water that is simmering before plating.
According to the instructions on the container, prepare the pasta in a big pot of salty water that is boiling before it’s enough.
Coat a skillet made of nonstick with copious amounts of olive oil while the rice heats. Add the herb to the zucchini, and nicely mix the pepper.
Sautes for roughly three minutes, moving periodically, before lightly browning. When the veggies are well heated, add them, lower the temperature to low, and simmer for two to three minutes.
Toss gently before the spinach starts to wilt after adding it. Add extra salt.
Spoon pasta onto each bowl, top with dollops of the rich sauce, and toss to cover.
Arrange the greens on the plates and sprinkle cilantro or mint over top. After tasting, adjust the seasoning and distribute.
Notes:
If you don’t have access to a high mixer, like a Vita-mix, soak the nuts for at least two hours to achieve a smoother sauce. When incorporating it into the recipe, drain.
Nutritional facts:
Total carbs: 33 g.
Fat: 21 g.
Protein: 18 g.
Net carbs: 31 g.
Calories: 380 kcal.
