Creamy Tomato Pasta

Creamy Tomato Pasta

What’s nice about this recipe besides being absolutely delicious and easy to make is that it works with either canned Tomatoes or fresh. It’s creamy, comforting and perfect for lunch or dinner. I like this with short pasta but any shape or length would be great.

Serves 4

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Ingredients

1 lb of short Pasta ( I used Orecchiette)

15 oz of diced Tomatoes

2 Tbsp of Toamto Paste

1 small Onion chopped

3 Cloves of Garlic minced

2 tsp of Grape Seed Oil

1 cup Raw Cashews soaked (I use Terrasoul Raw Mylk Cashews)

1/2 cup grated Parmesan ( I use Violife or Follow Your Heart)

1/2 tsp of Veggie Bouillon base ( I use Better than Bouillon)

1/2 tsp of Oregano

1 1/2 tsp of Basil

1 cup of Water

1 cup of Pasta Water

Salt & Pepper to taste

Directions

1. Soak the Cashews in enough hot water to cover them for at least 30 minutes. Rinse, drain and set aside.

2. Sauté the Onion and Garlic until translucent.

3. Blend together the sautéed Onion, Garlic, soaked Cashews, Diced Toamtoes, Tomato Paste, 1 cup of Water and Herbs until very smooth and creamy

4. Boil the Pasta according to package directions.

5. Heat the creamy Tomato sauce on med heat. Add in the grated Parmesan, reseason with Salt & Pepper and continue to heat until the cheese is completely melted. Add Pasta Water as needed to thin out the sauce as desired.

6. Combine the cooked Pasta and Sauce and mix well before serving.