Nutty Cream Tomato Pasta
Nutty Cream Tomato Pasta
Course: Dinner, LunchCuisine: VegetarianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
approx. 3 cups pasta (340g)
1 cup raw cashews, soaked
1/2 cup boiling water
2 cups strained or canned tomatoes
2 Tbsp olive oil
3-4 cloves garlic
1/2 cup fresh basil
1 tsp thyme
1 tsp oregano
salt + pepper, to taste
1/4-1/2 tsp red pepper flakes (if you like spice!)(optional)
Directions
- Before you start making this recipe, you want to make sure that you soak the cashews in water for at least 4 hours. I find I remember to do this best the night before I make a recipe using
them! If you have a high-speed blender, you can get away without soaking the cashews for as long. Simply cover them in boiling hot water when you start prepping the rest of the ingredients, and let them soak until you need to use them. - Bring a large pot of water to a boil and cook pasta according to package directions. Drain when cooked.
- Add all sauce ingredients to a high-speed blender and blend ingredients until smooth and creamy (should take only a few minutes). Adjust seasonings to taste. NOTE: If you’re not using a high-speed blender, it may take a bit of additional liquid and time until the sauce is smooth.
- Finally, drain the pasta and return to the pot. Stir in the creamy
tomato sauce, toss until pasta is coated, and serve. You can add some
fresh basil, cracked pepper, or red pepper flakes on top if desired!
Notes
- Enjoy! Store both the pasta + the sauce in airtight containers in the fridge (separately, if possible). The leftovers will keep for 3-5 days. Stir in some sautéed spinach or kale for more greens! Use gluten-free pasta if needed, or a legume-based pasta for additional protein. Play with your food…
