When I saw this recipe on VeganYumYum blog, I was immediately intrigued with the use of raw cashews to make a creamy base for the sauce. Of course, I had to try it. This pasta dish offers fresh flavors and a comforting blend of healthy and simple ingredients. This one is a keeper. Enjoy!
Tomato basil cream pasta
1 large ripe tomato (2 cups, roughly chopped)
1/2 cup raw cashews
1 tablespoon tomato paste
1/4 cup water
2 tablespoons olive oil
3 cloves garlic, minced
8 ounces spaghetti
1 teaspoon salt
3 tablespoons wine
1-2 teaspoons freshly ground pepper
1 large handful fresh basil, chopped
Put a large pot of salted water to boil.
Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add the cashews, tomato paste, and water. Blend until very smooth.
Add olive oil to a large saute pan over medium-high heat. Add the garlic and saute until golden. Once water is boiling, add the pasta to the pot. Pour the sauce from the blender into the saute and bring to a simmer. Add the salt and let cook for 4-5 minutes, stirring occasionally.
Add wine to thing out the sauce a little. Taste and season more if necessary. Let simmer until the pasta is finished. Drain, then add the pasta to the saute pan with black pepper and the chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil. Makes 3 servings.