Super Quick Tomato Basil Cream Pasta (Vegan!!)

“I made this tonight and it is super delicious!! I found this recipe on veganyumyum.com and here is her description: "When it’s summer, I can’t get enough of recipes that use up fresh tomatoes and basil. But no matter what time of year, I’m always down with quick recipes. You can make this sauce in the time it takes to boil the pasta. My whole wheat pasta cooks in 9 minutes, so this simple sauce makes a 9 minute summer meal that’s hard to beat."”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Put a large pot of salted water on to boil.
  2. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
  3. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
  4. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

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