An American Girl in Washington

Easy Tomato Basil Cream Pasta

Posted in AG Goes Veggie by AGinDC on 1 December 2013

I was dying for comfort food and I really wanted a creamy pasta. But, alas, vegans can’t have creamy, right? WRONG. As usual, Oh She Glows had the answer. It turns out cashews are AMAZING! They make a great creamy sauce, they’re delicious to snack on while you’re cooking said creamy sauce, and they’re full of protein. Like all nuts, they’re super high calorie though and you can definitely have too much of a good thing (thanks to my nutritionist I’m now down to eating avocados in halves. #sadpanda). I worked it out and a bowl of this dish with about a cup of whole wheat pasta is approximately 350 calories, and it’s super filling so one bowl with a side of say, kale chips or roasted brussel sprouts is a complete meal for around 400 calories (this is all super approximate obvs, pretty much just based on home measurement and the Lose It! app).

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Easy Tomato Basil Cream Pasta (from Oh She Glows)

  •      pasta
  •      1 large ripe tomato or two smaller tomatoes
  •      1/2 cup raw cashews
  •      1/4 cup water
  •      1 tbsp tomato paste (I also added 1/2 a can of diced tomatoes        to make it a little less thick without adding water or wine)
  •      1 tbsp olive oil
  •      2-4 garlic cloves, minced (I used 3)
  •     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

Directions:

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 pasta according to package directions.

3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it.

4. 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 you desired consistency, but this is not necessary.

5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.
Read more: http://ohsheglows.com/2011/05/10/easy-tomato-basil-cream-pasta/#ixzz2mH6mPaVv

 

 

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