30 Best Vegan Recipes #23
23. Tomato Basil Cream Pasta
Ingredients
- 2-3 large, ripe tomatoes*
- 1 cup raw cashews
- 2 Tbsp. tomato paste
- ¼ cup water
- 2 Tbsp. olive oil
- 3 cloves garlic, minced (optional)
- 1 pound whole wheat pasta (or gluten-free pasta)
- 1 ½ tsp. salt
- 1-2 tsp. freshly cracked black pepper
- ¼ cup fresh basil leaves, chopped
Instructions
- Bring a large pot of salted water to a boil. Core and roughly chop the tomatoes. Add tomatoes, cashews, tomato paste, and water to a blender or food processor and blend until smooth.
- In a large sauté pan, warm the olive oil over medium-high heat. Add the garlic and sauté until golden, being careful not to burn it.
- Once the water is boiling, add the pasta.
- Pour the blended sauce into the sauté pan and bring it to a simmer. Add salt and let it cook for 4 to 5 minutes, stirring occasionally.
- Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest. Add the pasta to the sauté pan, along with black pepper and freshly chopped basil. Toss to coat, using reserved pasta water to thin the sauce to your desired consistency.
- Serve immediately, garnishing with more pepper and basil if desired.
Notes
Source: Well Vegan
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