Creamy Tomato Basil Pasta
 
Prep time
Cook time
Total time
 
A creamy white-ish pasta sauce made from cashews and flavoured with tomatoes, basil and spices.
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Adapted From: Liddon, Angela. "Luxurious Tomato Basil Pasta". The Oh She Glows Cookbook
Serves: 2
Ingredients
  • 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
Instructions
  1. Cover raw cashews with water and soak overnight or for at least 2 hours.
  2. Drain and rinse and place in the blender with almond milk.
  3. Blend until smooth.
  4. Bring a large pot of water (for the pasta) to boil.
  5. Meanwhile, in a large pan, heat oil over medium heat and sauce onion and garlic for about 5 minutes.
  6. Add tomatoes and spinach and cook another 7 minutes over medium until spinach is wilted.
  7. Add pasta to boiling pot of water and cook as per directions.
  8. To your pan with sauce, add cashew cream, nutritional yeast, basil, tomato paste, oregano, salt, pepper and cook 5-10 minutes until heated.
  9. Drain pasta and add it to 'sauce' pan. Stir to combine.
  10. Season with salt and pepper and serve immediately.
  11. 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/