Yes, you read that correctly, cashew pasta. Don’t be scared off to quick, trust me on this one. Think cashews are to tomato basil pasta as pine nuts are to pesto, you following me? This was super hearty, simple, 15 minutes tops. Nestle this against some salad and a little toasted garlic bread and you’ve got yourself a yummy little meal.

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Tomato Basil Cashew Pasta
Adapted from vegan yum yum

  • 2 cups tomatoes, roughly chopped
  • 1/2 cup Raw Cashews
  • 1 T Tomato Paste
  • 1/4 cup Water
  • 2 T Olive Oil
  • 3 Cloves Garlic, minced
  • 6 oz Spaghetti
  • 1 t salt
  • 2 T red wine
  • 2 t Black Pepper
  • 1 Large Handful Fresh Basil Leaves, chopped

Cook pasta in large pot of salted water until al dente. Add tomato, cashews, tomato paste and water to your blender. Blend until very smooth. Add olive oil to a large pan. Add garlic and saute until golden. 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. Add wine to thin out the sauce. 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.

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Images: sammyw

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