- 6
Ingredients
- For the pasta:
- 4 quarts water
- 1 tablespoon salt
- 12 ounces ziti
- For the tomato sauce:
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 teaspoon garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 28-ounce can fire-roasted crushed tomatoes (Next time use 3 14.5-oz cans)
- 1 teaspoon salt
- For the ricotta:
- 1 1/2 cups macadamia nuts, soaked in water for a minimum of four hours
- 1/4 cup water
- 1/8 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- For the cashew cream:
- 3/4 cup raw cashews
- 1/8 teaspoon dried dill
- 3/4 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup water
- 1/4 teaspoon rice vinegar
- 3 tablespoons fresh parsley, minced and divided
Preparation
Step 1
To prepare the pasta, in a large pot, bring the water and salt to a boil. Add ziti and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
To prepare the sauce, in a large saucepan over medium-high heat, add olive oil and onion, and saute for 10 minutes, stirring frequently, until translucent. Add garlic, oregano, basil, and rosemary. Reduce heat to low. Add tomatoes and cover loosely. Simmer for 30 minutes. Add salt and cook for another 15 minutes.
Preheat oven to 350 degrees. In a food processor, add soaked macadamia nuts, water, garlic, salt, and olive oil. Puree for 1 minute. Scrape down sides and puree another minute. Repeat until ricotta is light and fluffy. Set aside.
To prepare cashew cream, in a blender, add cashews and grind into a fine powder. Add dill, salt, lemon juice, water, and rice vinegar, and process until completely smooth.
In a large bowl, toss ziti with marinara sauce and 2 tablespoons of fresh parsley. Gently stir in ricotta, leaving small chunks. Swirl in cashew cream and pour into a deep 9×13-inch casserole dish. Bake for 30 minutes. Serve hot, garnished with fresh parsley.