Tomato Basil Cream Pasta

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It’s the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

Tomato Basil Cream Pasta

Ingredients
  1. 2–3 large, ripe tomatoes
  2. 1 cup raw cashews
  3. 2 Tbsp. tomato paste
  4. 1/4 cup water
  5. 2 Tbsp. olive oil
  6. 3 cloves garlic, minced (optional)
  7. 1 pound whole wheat pasta (or gluten-free pasta)
  8. 1 1/2 tsp. salt
  9. 1–2 tsp. freshly cracked black pepper
  10. 1/4 cup fresh basil leaves, chopped

Instructions
  • Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.
  • Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.
  • Pour the sauce from the blender into the sauté pan and bring to a simmer. Add the salt and let it cook for 4 to 5 minutes, stirring occasionally. Let the sauce simmer until pasta is finished cooking.
Full Reading: https://wellvegan.com/