Follow the instructions on the pasta box to cook your favorite GF brown rice, quinoa, or chickpea pasta. After draining, add a pinch of olive oil to the pasta to keep it from sticking together. For the Cashew Alfredo Rosé Sauce, in your food processor or high-speed blender, combine all the soaked cashews, sea salt, finely minced garlic, nutritional yeast, apple cider vinegar, and water or bone broth. Process until smooth and creamy. If the sauce is too thick, add a pinch more water or broth and blend again. Taste and adjust salt and pepper to suit your palate. In a skillet or large sauce pan, warm up the extra virgin olive oil. Add the onions, tomatoes, and mushrooms and allow them to soften and brown a bit while stirring often. Add the tamari sauce, stir well, then throw in the spinach (always do this last). Finally, add some cooked pasta and cashew sauce to the pan and give it a good toss. The soft, blistery tomatoes along with their juices will tint your sauce red. Serve immediately.
