By the end of summer, I’ve exhausted every tomato recipe in my repertoire. Vegan pizza? Check. Panzanella? Check. Bruschetta? Check! Despite the creative block, my garden is still overflowing with those juicy ruby gems and I can’t eat them fast enough.
That’s how this Tomato Basil Cream Pasta came to be. I put all of my favorite foods together in one dish, and voila! Dinner was on the table.
I usually press pause on pasta over the summer. When it’s blazing hot outside, I crave crunchy salads and cool soups. This meal is the exception.
Fresh tomatoes and basil make this pasta taste oh-so-summery. I could honestly eat this once a week all season long – if not more.
If you get your tomatoes from the farmers’ market, here’s a tip that could save you a few bucks.
Visit your favorite vendors at the tail end of the day when they’re trying to unload the less-than-perfect tomatoes from their haul. They might cut you a deal! Who needs pretty tomatoes anyway? With this recipe, you’ll put them right in your food processor when you get home.
And if summer has passed, don’t be afraid to substitute canned tomatoes for fresh in this recipe. I like to use whole canned tomatoes, but diced will do just fine.
This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. If you have time, soak the cashews in water for a few hours or overnight and drain them before using (this step isn’t necessary if you have a Vitamix or another high-speed blender).
Our Tomato Basil Cream Pasta can easily be made with gluten-free pasta if you have an intolerance or just want to cut back on wheat products.
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This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It’s the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!
Ingredients
- 2–3 large, ripe tomatoes*
- 1 cup raw cashews
- 2 Tbsp. tomato paste
- 1/4 cup water
- 2 Tbsp. olive oil
- 3 cloves garlic, minced (optional)
- 1 pound whole wheat pasta (or gluten-free pasta)
- 1 1/2 tsp. salt
- 1–2 tsp. freshly cracked black pepper
- 1/4 cup fresh basil leaves, chopped
Instructions
- Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.
- Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.
- Pour the sauce from the blender into the sauté pan and bring to a simmer. Add the salt and let it cook for 4 to 5 minutes, stirring occasionally. Let the sauce simmer until pasta is finished cooking.
- Once the pasta is cooked, reserve 1 cup of pasta water and drain. Add the pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat and use reserved pasta water to thin the sauce to your desired consistency.
- Serve immediately, garnishing with more pepper and basil.
Notes
*If you don’t have fresh tomoates, substitute 1 – 15oz can crush tomoates.
Nutrition
- Serving Size: 4
- Calories: 554
- Sugar: 6
- Sodium: 890
- Fat: 31
- Carbohydrates: 62
- Fiber: 14
- Protein: 18
- Cholesterol: 0
Keywords: easy vegan pasta, easy vegan dinner, creamy vegan pasta, creamy pasta
