T is for Tomato Basil Creamy Pasta (Jennifer)

Hello friends!

My husband is timing this post, so it's going to be quick, quick, quick. : ) Needless to say, this recipe needs not much by way of introduction. After skimming through too many "t" recipes to count, I finally settled on this one for Tomato Basil Cream Pasta, and I'm so, so, so glad I did. This is going in my recipe box, to be pulled out and used over and over again. It was that good (Jessica actually assisted with the making of this recipe, and I think she would agree the final product was delish). I love the flavors of fresh tomato and basil together, so when this recipe called for that, along with sauteed minced garlic and a cashew cream (popular in the vegan/vegetarian world), I was sold. If you are looking for a vegan, vegetarian, soy-free, gluten-free cream sauce recipe, please give this one a try. I'm so glad I did!

Tomato Basil Cream Pasta

from Oh She Glows

INGREDIENTS

1 large ripe tomato or two smaller tomatoes (I had been given fresh tomatoes from my grandparents and my neighbors, so I just used a little of all that I had)

1/2 cup raw cashews

1/4 cup water

1 tbsp tomato paste

1 tbsp olive oil

2-4 garlic cloves, minced (I used 4 cloves)

1 tsp salt, or to taste

3-4 tbsp water or wine, (optional)

1-2 tsp freshly ground black pepper

1 cup packed fresh basil, finely chopped



1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water and tomato paste. Blend until smooth.

2. Add your pasta to boiling water and cook according to package directions. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and saute for a few minutes--don't burn the garlic!

3. Pour the sauce from the blender into the skillet, stir and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to desired consistency. I like my sauces thick (more like alfredo-style), so I did not do this.

4. Remove sauce from heat and stir in chopped basil and pepper. Once the pasta is done, rinse and drain pasta. Add the drained pasta back to the pot and gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. 

Review:

As I mentioned above, this recipe is going in my recipe book, definitely to be used again! It came together quickly and the flavor combination was so fresh and delicious. The only thing, and it can be either good news or bad news, is the leftovers are not nearly as good as when served immediately. I'll consider good news because it will all just have to be eaten up right as soon as it's made! : ) Enjoy and happy almost fall!!

Cheers,

Jennifer