Creamy Red Sauce With Veggies

• total tid: 23 minutes

Ingredienser

1 cup raw cashews, soaked in hot water for 30 minutes

1 pound ground chicken sausage

1 medium yellow onion, finely chopped

1 red bell pepper, diced

2 carrots, diced

1 zucchini, diced

1 cup mushrooms, chopped

2 celery stalks, diced

3 cloves garlic, minced

2 jars Rao’s Marinara Sauce (about 24 oz each)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional, for heat)

Salt and pepper, to taste -I may use like a teaspoon of each. Not a ton.

1 ½ tablespoon no salt seasoning blend (I love Kirkland brand)

2-3 tablespoon of honey (start with one and add more to your desired sweetness)

1/2 cup pasta water (reserved)

Pasta or spaghetti squash of your choice, for serving

Fremgangsmåte

Prepare Cashew Cream:�Drain the soaked cashews and blend them with 1/2 cup fresh water until very smooth. Set aside.

Cook the Chicken Sausage:�In a large skillet or Dutch oven, heat olive oil over medium heat. Add the ground chicken sausage and cook, breaking it apart, until fully cooked and browned. Remove from the pan and set aside.

Sauté the Vegetables:�In the same pan, sauté the onion, carrots, celery, and bell pepper for about 5 minutes until softened. Add zucchini, mushrooms, and garlic, and cook another 5–7 minutes.

Add Sauce and Seasoning:�Stir in the thyme, rosemary, red pepper flakes (if using), salt, and pepper. Pour in the two jars of Rao’s Marinara Sauce. Bring to a simmer.

Combine and Simmer:�Return the chicken sausage to the pan. Stir to combine and let the sauce simmer gently for 10–15 minutes.

Add Cashew Cream:�Reduce heat to low and stir in the cashew cream. If needed, use pasta water to thin the sauce to your liking. Taste and adjust seasoning.

Serve:�Toss with your favorite pasta and serve hot!