Enjoy this easy to execute weeknight meal in minutes with a little advanced prep. Cook both the sauce and the Farro in advance and heat together minutes before devouring. This meal is bound to become a family hit ~ it's delicious!
Farro with Creamy Vegan Rosé Sauce
~ sauce recipe adapted from The Pioneer Woman
4 tbsp olive oil (if you want you can use some butter to fry the onions too)
1 medium onion, finely diced
4 cloves garlic, minced
3 cups plain tomato Passata
1 tsp salt
2 tbsp coconut sugar
1/2 tsp white pepper
1 tsp red chili flakes
8-10 fresh basil leaves, chopped
1 cup cashew cream*
1-2 cups of cooked Flourist Farro per serving
*First, make the cashew cream. Combine 1 cup of cashews (or better yet, the cheaper cashew pieces) with one cup of water in a high powered blender and blend until thick and creamy. Save leftover cashew cream for use in other recipes. If you prefer, use one cup of regular heavy cream instead of the cashew cream.
When ready to cook, heat the olive oil (or olive oil and butter) over medium heat. Add the diced onion and sauté for a couple of minutes. Add the minced garlic and let cook for another 30 seconds or so. Mix in the Passata, salt, pepper, chili flakes and sugar. Let simmer over low heat for at least half an hour to allow the flavours to develop and the sauce to darken and thicken.
Depending on if you mind chunks in your sauce, you can use the blender to blend your sauce (we prefer it smooth). Once blended and back in the pan, ensure the sauce is on very low heat, and slowly stir in the cashew cream. Check the seasoning and then, just before serving, stir in the chopped basil. Heat back to piping hot just before serving, being careful not to let it boil too much.
When ready to serve, combine cooked Flourist Farro with the Rosé sauce in a pan or frying pan. A suggested serving would be 1-2 cups Farro to 1-2 cups of sauce, though this is totally adaptable based on preference. Heat until the mixture is hot. Serve with or without parmesan and extra basil.