Creamy Tomato Basil Pasta
Website: WhatTheHeckDoIEatNow.com
Adapted From: Liddon, Angela. "Luxurious Tomato Basil Pasta". The Oh She Glows Cookbook
Serves: 2
- ½ cup raw cashews
- ½ cup unsweetened unflavoured almond milk (may need to add more as sauce thickens)
- 9 oz (255 g) uncooked pasta
- 1 tsp extra virgin olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1.5 cups diced fresh or canned tomatoes (drain first)
- 3 handfuls spinach
- 3 tbsp nutritional yeast
- 1 cup packed fresh basil, finely chopped
- 3 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp sea salt to taste
- ¼ tsp freshly ground black pepper
- Cover raw cashews with water and soak overnight or for at least 2 hours.
- Drain and rinse and place in the blender with almond milk.
- Blend until smooth.
- Bring a large pot of water (for the pasta) to boil.
- Meanwhile, in a large pan, heat oil over medium heat and sauce onion and garlic for about 5 minutes.
- Add tomatoes and spinach and cook another 7 minutes over medium until spinach is wilted.
- Add pasta to boiling pot of water and cook as per directions.
- To your pan with sauce, add cashew cream, nutritional yeast, basil, tomato paste, oregano, salt, pepper and cook 5-10 minutes until heated.
- Drain pasta and add it to 'sauce' pan. Stir to combine.
- Season with salt and pepper and serve immediately.
- If the sauce becomes too thick add a splash of almond milk to thin.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/09/30/creamy-tomato-basil-pasta/
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