Looking to add a little protein to your pasta dish? Want to find a vegan alternative to cream? Look no further! I just made this vegan creamy tomato basil pasta tonight and had to blog about it tout suite! (I may have had two bowls instead of one it was that good).Who knew pureed raw cashews could be so amazing?
Super Quick Tomato Basil Cream Pasta
Vegan Yum Yum (Adapted)
1 can of tomato sauce
1/2 Cup Raw Cashews
2 Tbs Olive Oil
2-4 Cloves Garlic, minced, optional
1 red pepper (chopped)
6 Ounces (ish) Whole Wheat Spaghetti
1 tsp Salt (edit: upped from 3/4!)
2-3 Tbs Wine or Water, optional
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped
Put a large pot of salted water on to boil.
Blend cashews and tomato sauce until very smooth.
Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Saute red pepper. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.