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Not only is it effortlessly chic, but it’s also incredibly rich in flavor – all thanks to a handful of ingredients that fit perfectly together.
Now, before we jump into the sauce (quite literally), can we have a quick blender appreciation moment? My Vitamix has been a game-changer. No more soaking nuts overnight, just pure, instant silky-smoothness. If you’re curious about this life-altering appliance, check out my fav Vitamix. This bad boy transforms raw cashews into the creamiest of sauces, proving once again that who needs dairy when you’ve got nature’s wonders at hand?
Fleur de sel is this flakey, slightly oily salt is harvested from the banks of the ocean in France and has a unique flavor that’s perfect for garnishing!
One special thing to note; if you’re working without a high-speed blender, ensure you soak those cashews in hot water for at least an hour or, better yet, overnight. This will help you achieve that dreamy creamy texture we all adore.
If you’re curious about this bowl (I’ve used it previously and people seem to love it!) Here is the link to purchase one!
Once you’ve gathered all the goodies and pulled out your blender and did all the magical things that are included in the instructions below, you’ll want to pour that luscious sauce over perfectly cooked rotini and enjoy this luxurious pasta!
To sum it all up, this pasta is not just a dish; it’s an experience. It’s a reminder that you don’t need a million ingredients to create something delightful. It’s about understanding the essence of each element and letting it shine. So, the next time you’re craving some comfort, whip this up, sprinkle some fleur de sel, garnish with parsley, and indulge in a bowl of sheer joy.
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
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