2.17.2010

EASY creamy tomato basil pasta*

I discovered this recipe over at Vegan Yum Yum. Every time I make it I think, "wow, I really should post this recipe!" So here it is, in all it's simplicity and goodness.

1 large tomato
1/2 cup cashews
1 T tomato paste
1/4 cup water
Blend all ingredients in blender until smooth. Transfer to a saute pan warming with olive oil and a clove of garlic. Heat through. May add wine or water to thin. Add cooked pasta and top with black pepper and chiffonade of basil.
Notes: Substitutions I have used include 1 cup canned chopped tomatoes in place of a fresh tomato. I have also left out the tomato paste because I either forgot it or didn't have it. And I have also substituted dried basil in place of fresh. On occasion I have added a finely chopped clove of garlic to the blender and then just drained the pasta and added the mixture straight into the pasta without first heating it. Any way I've prepared it, it has always come out scrumptious.
No animals were harmed making this dish.

16 comments:

  1. This sounds delish! I wonder what it would taste like without the nuts... my hubs doesn't like cashews... wonder if he would even notice?

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  2. Hi Michelle,

    The cashews are key to this recipe. They provide the creaminess to the sauce. You don't notice the taste of cashews at all. They just make it creamy and kinda parmesany all at once. Unless he is allergic, I would include them.

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  3. Yum, I love easy peasy and that sounds like a wonderful combo too. Have you ever tried using a food processor instead of a blender? I know sometimes the exact tool cannot be substituted.

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  4. Mmmm sounds really delicious.. another one to try. Thank you so much Janet. (Just one question re the amounts - presume 1 T tomato paste a tablespoon...)

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  5. Yes, I'm sorry. a capital T is a Tablespoon and a lower-canse t is a teaspoon. Also, all you need to do is cut the tomato in half and put it in the blender, skin and all!

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  6. Yum! I love to get new recipes, especially easy ones, that I can eat. Sometimes I get forgotten and end up having to eat the stand by baked potato! I'm trying this one tomorrow night ~
    Sarah

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  7. Sarah,

    Let me know what you think of it, ok?

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  8. Janet- i made this tonight for dinner. It was excellent! I added some tofu to it because of my husband. It seems you can never fill him up! I love your blog by the way! Your house is exactly what my dream house would look like. Clean and Simple with a lot of white! It was great talking to you today. Can't wait to get together for lunch! Talk to you soon.

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  9. Sounds yummy. And simple. Both important here! I'm trying to add more meatless meals so I'll give this a try.
    Following you now, btw. Finally got with the program!

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  10. Hi Janet, Your recipe sounds delicious, we'll try it this week! The cashew and tomato combination sounds wonderful. xoTrina

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  11. Hi Janet,
    I always think about you when I cook meat or post food with eggs and butter. Can you get vegan pasta? Is it yummy? I hope your garden is travelling along nicely. I got some cuttings of succulents from Grandma's garden yesterday which I can't wait to plant xx

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  12. tomato soup is my favorite, I always thought you had to put heavy cream in it... the nuts sound very interesting...I just may give it a try. It would be a great source of protein.

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  13. This looks fabulous! I love, love cashews so I think we will be making this.

    xo
    Claudia

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  14. I just made this for dinner and I really enjoyed it. I left it very thick so, with pasta, it was a very hearty meal. I thought it need a little salt but that's a personal taste. It was very simple, fresh and delicious. I also think as a variation, it would be great with a little curry instead of the basil.

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  15. Janet! I've done a vegan post for you! I made a big salad!

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  16. I made this for dinner tonight and it was truly delicious. I use spiral pasta so the sauce clings better. I rough-blended the ingredients because I like the texture. I added 1 clove of garlic and 1 tsp fresh finely chopped basil, served it with a fresh mesclun mix, and it was divine. I still have half the sauce left, and guess what I am having again tomorrow ;-)

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