Another favorite recipe from my ‘Oh She Glows‘ cook book! And now that I’m posting this, I am making a mental note to buy the ingredients next week so I can make it again ❤
My uncle (who gifted me the cookbook for Christmas) said that this is one of his favorites as well . . . and now I know why! … “it’s the cream sauce, made from raw soaked cashews, that takes this traditional tomato basil pasta to a new level.” Luxurious is the perfect way to describe this dish ❤
Ingredients
-1/2 Cup raw cashews
-1/2 Cup unsweetened, unflavored almond milk
-9 ounces pasta, always use gluten free!
-1 teaspoon extra virgin olive oil
-1 small yellow onion, diced
-2 cloves garlic, minced
-1 1/2 Cups diced fresh or canned tomatoes, if using canned drain the juice
-3 handfuls spinach
-1 – 3 Tablespoons nutritional yeast
-1 Cup packed fresh basil, finely chopped
-2 – 3 Tablespoons tomato paste
-1 teaspoon dried oregano
-Pink himalayan salt & black pepper to taste
I tried red lentil pasta for this dish & absolutely loved the consistency & taste. Went perfectly with this meal
Directions
-Place the cashews in a bowl & add enough water to cover. Soak the cashews for at least 2 hours, or overnight. Drain & rinse the cashews. Place them in your food processor along with the almond milk & blend until smooth. Set aside
-Bring a large pot of water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente
-In a large wok, saute pan, or pot, heat the oil over medium heat. Add the onion & garlic & saute for 5 – 10 minutes, or until the onion is translucent. Add the diced tomatoes & spinach & continue cooking for 7 – 10 minutes over medium – high heat, until the spinach is wilted
-Stir in the cashew cream, nutritional yeast, basil, tomato paste, oregano, salt, & pepper, & cook for 5 – 10 minutes more, or until heated through
-Drain the pasta & add it to the pot. Stir to combine the pasta with the sauce. Cook for a few minutes, or until heated through. Season with salt & pepper & serve immediately
XOXO
