Pasta Recipe

Bring a large pot of water (about 4 cups per 12 oz pasta) to a rolling boil. Add 1 tablespoon coarse salt and 1 tablespoon olive oil.

Add the 12 oz brown rice penne and cook uncovered, stirring occasionally, according to package instructions until al dente (usually 8–12 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and return to the pot. Toss with a light drizzle (1 tsp) of olive oil to prevent sticking and keep warm.

If cashews were soaked, drain and rinse. Place 1 cup soaked cashews, 1 cup water, 2 tsp nutritional yeast, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp fine sea salt, and 1 tsp black pepper in a blender.

Blend at high speed until completely smooth, about 1–2 minutes. If the cream is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a silky, sauce-like consistency.

Taste and adjust seasoning. Keep warm (or at room temperature) until ready to toss with pasta.

To serve with pasta (cashew cream)

Toss drained penne with 1 to 1 1/4 cups cashew cream and 2–3 tablespoons reserved pasta water as needed to coat evenly. Heat gently on low for 1–2 minutes, stirring, until warm and glossy. Adjust salt and pepper to taste. Garnish with chiffonade basil, a drizzle of olive oil, and optional grated vegan cheese or nutritional yeast.

Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the finely diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add 2 minced garlic cloves and cook for 30–45 seconds until fragrant.

Add 1 pound grass-fed ground beef to the pan. Break up with a spoon and cook until browned and no longer pink, about 6 minutes. Drain excess fat if the beef releases a lot of oil.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen the flavor. Add the 14 oz crushed tomatoes and 1 cup beef stock (or water); stir to combine.

Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–20 minutes until the sauce thickens slightly. Taste and adjust seasoning.

To serve with pasta (ragù)

Add the drained penne to the ragù pan and toss with 1/4 to 1/2 cup reserved pasta water over low heat until the pasta is coated and the sauce clings, 1–2 minutes. If you prefer, serve the ragù spooned over the pasta instead of tossing. Finish with torn basil, a drizzle of olive oil, and optional grated Parmesan.

Taste the plated pasta and adjust salt and pepper as needed (use up to 1/2 tsp sea salt and 1 tsp freshly ground black pepper across the dish).

Garnish with 6 chiffonade basil leaves, a light drizzle (1 tsp) extra-virgin olive oil, and 2 tablespoons grated Parmesan or vegan alternative if desired.

Serve immediately while hot.