Super Quick Tomato Basil Cream Pasta

This was super quick, and it was also really good! I used my Cuisinart to blend everything, and it left the cashew mix a little chunky. I wonder if I should have soaked them in water beforehand? Or maybe I should have used a blender. In any case, I liked it kind of chunky. We all liked this, and everyone had seconds.  Yay for super fast easy recipes!

Super Quick Tomato Basil Cream Pasta
(http://veganyumyum.com/)

Serves Two

Ingredients:

1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
1/2 Cup Raw Cashews
1 Tbsp Tomato Paste
1/4 Cup Water
2 Tbsp Olive Oil
2-4 Cloves Garlic, minced, optional
6 Ounces (ish) Whole Wheat Spaghetti (I used regular spaghetti)
1 tsp Salt
2-3 Tbsp Wine or Water, optional (I used white wine)
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped

Directions:

Put a large pot of salted water on to boil.

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.

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.

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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