BOW TIE PASTA AND VEGETABLE SAUCE (Derived from a recipe in Bon Appetite) Makes 8-12 servings
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1 cup cauliflower 1 medium carrot, julienne 6 oz green beans, trimmed and sliced into 1-inch pieces 2 Roma tomatoes Par-boil about 2 minutes. Remove and cool tomatoes under running cold water. Drain the vegetables, reserving 1/2 cup of the water, and set aside the vegetables. Peel the tomatoes and dice and set aside. 2 Tbsp vegetable oil 1 small onion, coarsely chopped 1 tsp ground cumin 1 tsp ground coriander   Heat vegetable oil in saute pan over medium-high heat. Add onion, cumin and coriander and cook until onion is golden, stirring occasionally, about 8 minutes. Transfer to food processor. 1/2 cup half-n-half 10 whole cashews 2 Tbsp catsup Add half-n-half, cashew and catsup to onions and process to the consistency of a thick cream sauce. 2 Tbsp butter 1 1-inch cinnamon stick 1/8 tsp ground cardamom Pinch of ground cloves Melt butter in saute pan over medium hear. Add cinnamon stick, cardamom and cloves and cook until aromatic, stirring occasionally, about 2 minutes. Add diced tomato and cook 1 minute. A the reserved vegetables and stir-fry for 3 minutes. 1 lb bow-tie pasta 4 cups water 1 tsp salt Cook the pasta according to package directions, about 13 minutes. Drain when done al dente, and place in serving dish. 1/2 cup raisins Reserved 1/2 cup water 1/2 tsp salt 1/8 tsp cayenne pepper 1/2 cup half-n-half Reserved cream sauce Meanwhile, add the above ingredients to the sauteing vegetables. Bring to a boil. Reduce heat and simmer, covered, until pasta is ready. Discard cinnamon stick. Pour over the bow-tie pasta. 1 bunch snipped cilantro Garnish with cilantro.