Tomato Basil Cream Pasta

By the end of summer, I’ve exhausted every tomato recipe in my repertoire. Vegan pizza? Check. Panzanella? Check. Bruschetta? Check! Despite the creative block, my garden is still overflowing with those juicy ruby gems and I can’t eat them fast enough. That’s how this Tomato Basil Cream Pasta came to be. I put all of my favorite foods together in one dish, and voila! Dinner was on the table.

author: katie koteen(Thank You)
source: wellvegan.com

Ingredients:

• 2–3 large, ripe tomatoes
• 1 cup raw cashews
• 2 Tbsp. tomato paste
• 1/4 cup water
• 2 Tbsp. olive oil
• 3 cloves garlic, minced (optional)
• 1 pound whole wheat pasta (or gluten-free pasta)
• 1 1/2 tsp. salt
• 1–2 tsp. freshly cracked black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.
2. Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.
3. nexs Tomato Basil Cream Pasta for full instraction

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