On a rainy Wednesday, I recreated my Nonna’s sun-dried tomato pasta, but vegan. As the creamy cashew sauce simmered, my husband Marco wandered in, drawn by the familiar, garlicky aroma. His smile, tasting it, was pure nostalgia—a happy, plant-based twist on our cherished family memory.
Tags
Ethan Turner
From Tex-Mex comfort dishes to open-flame trail meals, Ethan Turner curates cooking content for adventurous eaters and home chefs alike.