Creamy Cashew Red Pasta Sauce with Ground Chicken Sausage

Serves 1
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Directions

  1. 1Soak raw cashews in hot water for 30 minutes
  2. 2Halve spaghetti squash and bake with olive oil
  3. 3Chop the vegetables
  4. 4In a skillet or Dutch oven, heat olive oil over medium heat
  5. 5Add ground chicken sausage and cook, breaking it apart, until fully cooked and browned
  6. 6Remove sausage from the pan and set aside
  7. 7In the same pan, sauté the onion, carrots, celery, and bell pepper for about 5 minutes until softened
  8. 8Add zucchini, mushrooms, and garlic, and cook another 5–7 minutes
  9. 9Stir in the thyme, rosemary, red pepper flakes (if using), salt, and pepper
  10. 10Pour in the two jars of Rao’s Marinara Sauce
  11. 11Bring to a simmer.
  12. 12Return the chicken sausage to the pan. Stir to combine and let the sauce simmer gently for 10–15 minutes
  13. 13Blend soaked cashews with 1/2 cup fresh water until very smooth
  14. 14Reduce heat to low and stir in the cashew cream
  15. 15If needed, use pasta water to thin the sauce to your liking
  16. 16Taste and adjust seasoning
  17. 17Toss with your favorite pasta and serve hot
  18. 18Serve with favorite pasta and enjoy

Ingredients

  • 1 cup raw cashews
  • 1 pound ground chicken sausage
  • 1 medium yellow onion
  • 1 red bell pepper
  • 2 carrots
  • 1 zucchini
  • 1 cup mushrooms
  • 2 celery stalks
  • 3 cloves garlic
  • 2 jars Rao’s Marinara Sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  • 0.5 teaspoon red pepper flakes
  • salt
  • pepper
  • 1.5 tablespoon no salt seasoning blend
  • 2 tablespoon honey
  • 0.5 cup pasta water
  • pasta or spaghetti squash

Equipment

knifecutting boardbowlselectric kettlecooking potovensheet panskilletDutch ovennutribullet

Tips

  • Prep work (chopping) takes the most time
  • Honey cuts through the acidity of the tomato sauce and brings sweetness

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