If I had to choose just one recipe to make for family and friends, it would probably be this one. Who doesn’t love a hearty pasta dish?! Well, I sure do. I’m a sucker for garlic bread alongside it as well, so this entire meal really makes me happy.
I typically make ahead the bean balls and store them in my freezer, as well as the cream paste kept in a jar to chill in the fridge. Once those two steps are prepped, the rest comes together really quickly. So plan ahead if you’re pressed for time but still want a complete meal for the family.
Creamy Roasted Tomato Sauce w/ Black Bean Balls & Spicy Coconut Garlic Bread
Creamy Roasted Tomato Sauce
(Yields about 6 servings)
2 pounds Roasted Tomatoes, quartered – about 14 medium
1 pound Black Bean Balls, optional (recipe here)
1/4 cup Yellow Onion, diced
2 tbsp Basil, dried
2 tbsp Coconut Oil
1 tbsp Garlic Powder
Himalayan Pink Salt & Black Pepper, to taste
Heat a large sauce pan to medium heat.
Add in your coconut oil and diced onion, cooking till tender (about 4 minutes).
Mix in you seasonings and roasted tomatoes, stirring gently.
Cover and cook for about 10 minutes.
While that’s cooking, blend together your cashew paste ingredients.
Finish off the sauce by adding in the cashew paste and bean balls (optional).
Stir gently until fully combined, cover and let simmer on low 10-15 minutes.
Serve hot over pasta of your choice and top with hemp seeds, add a side of bread if desired (recipe below).
Spicy Coconut Garlic Bread
1 Loaf Sourdough Bread
Chili Pepper Flakes
Himalayan Pink Salt
Slice your loaf of bread into even pieces.
Lay your bread out onto a non-stick cooking sheet.
Lightly drizzle each piece with melted coconut oil.
Sprinkle each with above mentioned spices to your liking.
Bake at 425 degrees till golden brown, 8-10 minutes.
Serve warm with creamy roasted tomato sauce and pasta.