VEGAN TOMATO BASIL CREAM PASTA

I’ve been loving this accidental pasta series, so I thought I’d start the year off with a new addition ☺️

So far there’s a Vegan Creamy Spicy Sun Dried Tomato Pasta and Creamy Vegan Garlic Mushroom Pasta. Joining them is this Vegan Tomato Basil Cream Pasta!

As with the others, it’s a really simple recipe. You sauté some onion, garlic, tomatoes, tomato paste and salt until it’s cooked down. Throw this into a blender with cashews and some water. Back into the pan it goes along with pasta, basil and pepper. There you have it, a delicious creamy tomato pasta!

Isn’t it the prettiest colour too?

INGREDIENTS

• 225g uncooked farfalle (bow tie) pasta
• 1 tsp extra virgin olive oil
• 1 small onion, diced (about 1/2 cup)
• 3 garlic gloves, minced (1 tbsp)
• 500g ripe tomatoes, diced into small pieces
• 1 tbsp tomato paste
• 1 tsp salt + pepper to taste
• 1/2 cup raw cashews
• 1/2 cup packed fresh basil, chopped 
• 2 big handfuls of baby spinach or rocket to serve, optional
• nutritional yeast to serve, optional

INSTRUCTIONS

1. Cook your pasta according to the package instructions, but leave the pasta just slightly undercooked. Drain and set aside.
2. Add the olive oil to a large frying pan over medium to high heat. When hot, add onion and cook for 4 minutes or until soft. Add garlic and cook for a further minute. Add tomatoes, tomato paste and salt. Place on a high simmer for about 12 minutes, stirring occasionally. It will cook down and become richer in flavour.
3. Add the tomato mixture to a high speed blender along with cashews and 1/2 cup of water. Blend until smooth.

for full recipes please see : amylecreations.com

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