A Twist ON A CLASSIC SPANISH SAUCE FOR PASTA DISHES THIS TAKE ON ROMESCO,

THE A SPANISH SAUCE MADE WITH ROASTED RED PEPPERS AND FINELY CHOPPED NUTS, IS ULTRA-SMOOTH AND CREAMY THANKS TO THE PLANT-BASED ROASTED RED PEPPER CASHEW DIP.

“Don’t add oil to pasta water to prevent clumping or boiling over,” says Michelle Pennock, executive chef for the President’s Choice test kitchen. “Instead, add salt to your water for flavour, rather than having the pasta become slippery and making the sauce run off.”

Freeze the leftover canned tomatoes in a freezer bag or airtight container for up to three months and use later in soups, pasta dishes or sauces.