Sunday, December 13, 2009

Super Quick Tomato Basil Cream Pasta - Vegan Yum Yum...(p. 216)

This is easily one of my new favorite meals, hands down. The "cream" sauce is made by blending well cashews and other ingredients - the KitchenAid blender worked like a charm.


6 to 8 oz. uncooked whole wheat spaghetti [I eyeballed the amount]
1 to 2 large, ripe tomatoes [I opted to use 2]
1/2 c. raw cashews
1/4 c. water
1 TBL. tomato paste
2 TBL. olive oil
2 to 4 cloves garlic [I don't remember how many I used, but I am going say that I used 2 or 3 and definitely not 4 for fear of rancid garlic breath)
1 tsp. salt
2 to 3 TBL. wine or water [Whoa, that's like comparing apples to oranges]
1 or 2 tsp. black pepper
1 large handful fresh basil leaves, chopped
1) Boil water and cook pasta.
2) Core then roughly chop the tomato(s). Add to blender, along with cashews, water (or wine) and tomato paste. Blend until very smooth.
3) Add olive oil to large saute pan over medium-high heat. Add garlic, and saute until golden.
4) Pour the sauce from the blender into the saute pan and bring to a simmer. Add salt, and let cook for 4 to 5 minutes, stirring occasionally.
5) Add the drained pasta to the saute pan along with the black pepper and freshly chopped basil leaves. Toss to coat and season with salt and pepper. Serve immediately.

This recipe is delicious, as is. No changes or suggestions necessary. This recipe will be incorporated to my meal rotation.

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