Posted by: conradvisionquest | May 5, 2010

Uber Creamy Tomato Basil Pasta

Dear Vegan Yum Yum,
I love you I love you I love you.
Sincerely,
Me

I finally made this recipe I have been eyeballing on Vegan Yum Yum. Frankly, I was a little hesitant to make it because of the cashews. What? Raw cashews? That’s right, suckas. This is one of those recipes that will fool carnivores and delight the rest! Make it. Trust me, just make it.  My adapted recipe:

I'm getting good at this food photography. Looky here!

Uber Creamy Tomato Basil Pasta
(Serves Two)

2 cups roughly chopped ripe tomato (I used 4 cluster tomatoes)
1/2 Cup Raw Cashews
2 Tbs Tomato Paste
1/4 Cup Water

2 Tbs Olive Oil
4 Cloves Garlic, minced
8 oz. Whole Wheat Spaghetti
1 tsp Salt
2-3 Tbs Red Truck Wine (vegan!!)
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped

Put a large pot of salted water on to boil.

Roughly chop your tomatoes. Add 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 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.

Add wine 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.

Notes: We didn’t toss the sauce with the pasta, just put some on top of our bowls of pasta, leaving some left over sauce.  This recipe made enough sauce for another batch of pasta.  So you could probably cook a 13.5 oz. box of pasta and have enough sauce, making it dinner for four.  Unless you like alot of sauce on your pasta, then don’t change a thing!

Don't you wish you could stick your head through your monitor and eat this?

Not only was this delicious, it was gorgeous, too.  Thank you, Vegan Yum Yum.

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Responses

  1. YUM! I am going to make this next week!! Thanks for the delish recipe!!

    • you’re welcome! lemme know whatcha think. 😉
      ~w

  2. Oh man, that looks incredible!! I’m definitely going to have to try that this week!

    Amanda
    http://happyintrovert.com/

    • you will not be disappointed! it rocks.
      ~w

  3. Hi,thanks for stopping by my blog. Your blog looks very interesting 🙂

    • right back at ya!
      ~w


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