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Creamy tomato and basil pasta (v)

Delicious and satisfying, this meal is vegan comfort food at its best.
Serves 4.

Food processor or high speed blender required.

Adapted from the super quick tomato basil cream pasta on Vegan YumYum.

Original post (with pictures) here.

For the sauce

1 cup raw cashews, soaked for at least 1 hour
1 tin (375g) crushed tomatoes
2 tbsp tomato paste
1 large handful fresh basil leaves
1 cup baby spinach leaves
Salt and pepper, to taste

For the meal
Spaghetti or pasta to serve 4
1 cup baby spinach leaves
1 red pepper, roughly chopped
Nutritional yeast, optional and to taste

1. Drain the cashews and add to your food processor or blender along with the crushed tomatoes, tomato paste, basil leaves, spinach leaves, and salt/pepper. Blitz until fully smooth.
2. Cook your pasta according to packet instructions. While cooking, heat a non-stick pan over medium heat and add the tomato basil sauce, extra spinach leaves, and pepper. Heat until warmed through and the vegetables have softened.
3. Pour the sauce over the pasta and serve with nutritional yeast if desired.