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Tomato, Basil and Garlic Cashew Cream Pasta
[Vegan]

BS By: Bianca Scartabello

Author Bio

Bianca is the creator of the lifestyle blog, The Friendly Fig – a veg-friendly space for happy,... Read More

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Tomato, Basil and Garlic Cashew Cream Pasta [Vegan]

Dairy Free

Thankfully, I have leftovers of this one for lunch today because ohhhh my gosh. It’s literally the best pasta sauce I have ever eaten… bursting at the seams with flavor. GAH. The best part… it is so easy. You can make this in under 30 minutes and people would think... Read More

Ingredients You Need for Tomato, Basil and Garlic Cashew Cream Pasta [Vegan]

1 cup diced tomatoes (I used a mix of grape & plum tomatoes)
2 cloves garlic, minced
3 tbs olive oil
1 cup cashews – soaked for 10-15 minutes prior)
1 clove garlic, whole
1 tbs fresh lemon juice
3 tbs fresh basil, diced
Salt & pepper, to taste
Pasta – your choice or brand and type – I used spaghetti

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How to Prepare Tomato, Basil and Garlic Cashew Cream Pasta [Vegan]

Over medium heat, add olive oil, diced tomatoes, and garlic in a pan. Saute and cook until tomatoes are warm and your entire house smells like garlicky goodness. Turn down heat if garlic starts to burn.
In a food processor/blender, add your soaked cashews, lemon juice, garlic glove, salt, and pepper.
Blend until smooth and creamy – about 3 minutes.
Cook your pasta according to package instructions.
While your pasta is boiling, add your cashew cream to the tomato and garlic pan and stir until well blended. Add your basil – simmer until pasta is done.
Add pasta and stir until well blended.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.