Tomato-Basil-Cashew Pasta
serves 2
The real appeal of this dish is its speed. You can make the sauce in the time it takes the pasta to cook.
Read more about this recipe at VeganYumYum.
1 large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
1/2 cup raw cashews
1/4 cup water
2 tablespoons olive oil
2 to 4 cloves garlic, minced
6 ounces whole wheat spaghetti
1 teaspoon salt
2 to 3 tablespoons wine
1 to 2 teaspoons black pepper
1 large handful fresh basil leaves, chopped
prep: 15 minutes
total: 15 minutes
large pot
blender
large saute pan
1. Put a large pot of salted water on to boil.
2. Core the tomato, then roughly chop it. Transfer it to a blender and add cashews, tomato paste and water. Blend until very smooth.
3. Add olive oil to a large sauté pan over medium-high heat. Add garlic and sauté until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the sauté pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
4. Add wine to thin out the sauce. Taste and add salt and pepper if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.
