This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. If you have time, soak the cashews in water for a few hours or overnight and drain them before using (this step isn’t necessary if you have a Vitamix or another high-speed blender).
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
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.
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.