Oil free Italian pink sauce done 2 ways! One is nut free and the other is a cashew base both equally delicious!
Ingredients: For the nut free
1 cup Cannellini Beans
1 cup Butternut Squash ( fresh or frozen is fine)
2 cups Fat-Free Marinara Sauce ( I buy mine at Whole foods )
1/4 cup Nutritional Yeast
1/4 tsp Cayenne Pepper ( you can use less if you don’t like spicy food)
1 Juice of a Lemon
1 cup Peas ( optional if you’re going to make pasta )
Ingredients: For Cashew Base
2 tbsp Roasted Cashews Butter ( if you like to make your own cashew cream then you need 1/2 cup of cashews )
1 cup Butternut Squash ( fresh or frozen is fine)
2 cups Fat-Free Marinara Sauce ( I buy mine at Whole foods )
1/4 cup Nutritional Yeast
1/4 tsp Cayenne Pepper ( you can use less if you don’t like spicy food)
1 Juice of a Lemon
1 cup Peas ( optional if you’re going to make pasta )
Instructions:
The process for both recipes are the same!
Step 1. place Beans ( for nut free ) or Cashews , Butternut Squash, Marinara Sauce, Nutritional Yeast , Cayenne Pepper and Lemon Juice all in a blender then blend till smooth
Step 2. place the sauce in a pot and heat it up for 5 minutes if you’re going to add the peas this would be a good time to add them also if you’re going to put pasta ( already cooked pasta ) you add it after the 5 minutes mix it up and enjoy! If you want to skip the pasta you could also top this sauce over any veggies you like 🙂
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