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A spin on traditional tomato sauce by adding creamy, nutritious cashews.  This recipe was inspired by Vegan Yum Yum’s Super Quick Tomato Basil Cream Pasta.

Tomato Cashew Pasta

1 package (454 gm) pasta (we like Tinyada rice pasta best)
1/2 cup cashews
2 cloves garlic, minced
1 tbsp oil
1/3 cup sun-dried tomatoes, finely chopped
1 1/2 – 2 cups tomato sauce (we like Neal Brothers Arrabiata sauce)
4 large basil leaves, minced
black pepper

Soak the cashew in filtered water for at least one hour, then drain and rinse.  (You can read here why nuts should be soaked first.)  If you’re short on time, you can soak them in hot water for ten minutes but the longer, the better.

While the pasta is cooking, sautée the garlic in the oil.  When soft, combine the garlic and cashews in a food processor until pulverized.  Drain the cooked pasta and return the hot pot back to the stove.  On low heat, warm 1 1/2 cups of tomato sauce, then add the sun-dried tomatoes, cashew and garlic.  Add more tomato sauce if you want to thin the sauce (it will make it lower in fat, calories and protein).  Add the basil leaves and stir.  Pour in the drained pasta and turn gently to coat.  Serve topped with black pepper and extra basil leaves if desired.

This is Vegan MoFo post #5!

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