May 24, 2011

Creamy Tomato Basil Pasta

Tomatoes, basil, garlic and cashews? SOLD! This a a wonderful pasta dish that's healthy, creamy, and packed with vibrant summery flavors. I can not wait to make this with home made pasta as a cold pasta salad in the summer! The gist of this recipe came from Oh She Glows!

2 servings uncooked pasta (I used whole wheat penne)

1 large ripe tomato
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
1 tbsp olive oil
2 lrg garlic cloves, minced
1 tsp sea salt, or to taste
3-4 tbsp water or wine
1-2 tsp freshly ground black pepper
1 cup packed fresh basil, finely chopped

1. Bring a large pot of water to boil. Chop tomato and place in food processor ( a powerful blender will work)(including skin and seeds). Now add the cashews, water, olive oil, garlic and tomato paste. Blend until smooth.

2. Add your pasta to boiling water and cook pasta according to package directions.

4. Pour the sauce from the blender into a sauce pan, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary.

5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking,  drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately.

No comments:

Post a Comment

Always excited to hear your thoughts or have you share ideas!