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Tomato Basil Cream Pasta
- Prep Time : 15 min.
- Cook Time : 5 min.
- Servings : 2-3
This version is a modification of Lauren Ulm’s recipe of the same name, from the book, Vegan Yum Yum. We simplified it, but the original is still awesome too! You can make this a wheat-free recipe by using pasta made from rice or quinoa!
1/2 box of pasta
3 Roma tomatoes
2/3 cup raw cashews
1/4 cup water
1 tablespoon olive oil
2-4 cloves minced garlic
1 teaspoon salt
2-3 tablespoons Marsala wine (or lemon juice and water as an alternative)
1/2 teaspoon black pepper
1 tablespoon vegan pesto, or large handful fresh basil, chopped
The sauce can be prepared in the time it takes to boil the water and cook the pasta.
Core the tomatoes, then roughly chop them (with seeds and skins) add the cashews, water, tomato paste, garlic, salt, and olive oil. Blend in a food processor until smooth.
Add wine, and blend.
Simmer sauce on the stove for 4-5 minutes, and add more water or wine to thin the sauce if needed. Stir in the pepper and pesto as the sauce simmers, then add the pasta into the sauce. Enjoy!
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