A quick Pasta Rosa – Tomatoes & cream

We are often stuck without a warm dinner, trying to think what we could make with the little that we have left… These improvisations often become our favorite meals, since they are made quickly and are delicious. This Pasta Rosa is a great example – we had frozen raviolis (leftovers from this recipe), some tomatoes, garlic, cashew cheese (recipe) and not much more. The supermarket was closed and we felt too lazy anyway…. and the result was perfect. Of course – you can make this sauce for any pasta, and it would also go well with veggies.

Quick Rosa Sauce – Tomatoes and Cream with Ravioli

A quick Pasta Rosa - Tomatoes & cream
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
A quick Pasta Rosa - Tomatoes & cream
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Fry the garlic in 1 tbsp olive oil for 1 minutes and add tomatoes. lower the heat and keep cooking
  2. Bechamel - this sauce is easy to make and VERY useful. the ground rule is keep stirring all the time, don't let it burn and don't add too much fluids at once. Use a good pot and a relatively low flame - put 3 olive oil tbsp and when hot add 2 tbsp of flour. stir constantly, a small ball of oil and flour would form. If seems too dry, add some olive oil.
  3. add water/non-dairy milk slowly and steadily while stirring- 100 ml at a time, the "ball" would widen and become a sauce.
  4. Add fluids whenever needed, you will eventually have a thick white sauce. Add cashew cheese and nutmeg, turn off heat.
  5. While the Tomatoes are cooking - add ground pepper and white wine.
  6. Pour the Bechamel sauce into the simmering tomato sauce. if needed add a pinch of sugar. add basil and salt.
  7. Serve with pasta and grated Brazil nut.
Recipe Notes

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