Mr. LBB declares this the best pasta I’ve ever made. And if I made it….you know it’s easy. It will feed about 6 to 8 people. You’ll need a blender or hand mixer to create the sauce. You can substitute corn pasta to make it gluten free and the cashews add the “cream” needed for the sauce.
Ingredients:
4 small or 2 large ripe tomatoes
Tomato paste
1 cup Raw unsalted cashews
Fresh basil leaves
Linguini pasta (use corn pasta for gluten free)
Crushed garlic
Olive oil
Salt and pepper
First, dice up your tomatoes and start your pasta in boiling water:
And puree them in a blender or using a hand mixer:
Add about 2oz of tomato paste and mix thoroughly:
Add in 1 cup of raw cashews and blend well using the blender or mixer:
Keep mixing until the sauce has a creamy consistency:
Add 2 tablespoons of crushed garlic and 3 tablespoons of extra virgin olive oil to a pan and sautee for a minute:
Add in the sauce and let simmer for 10 minutes:
While the sauce is simmering, take your fresh basil leaves…..
….and chop up finely until you have about a full cup:
Stir in the chopped basil to the pan and mix thoroughly:
Drain your pasta and mix the sauce. Yum!
Adapted from this recipe from Oh She Glows.
Yummy! I’m always looking for great recipes for us to try out.
Thanks for sharing!
Kari
That looks SO good! My sweetie and I have been looking for more vegetarian recipes and this is one I’ll be trying promptly! You’re right, the instructions seem pretty fool-proof. Thanks for sharing.
Mmmm yum!! Thank you for posting a dairy-free recipe that looks so delicious!!
That looks so amazingly delicious. I’m buying the ingredients and making it for dinner tomorrow! Thanks a million for sharing!
My daughter has celiac disease, so I am going to pass along your recipe to her. . .but after I make it myself! I am going vegan. . .well, my grandson says I am “pescatarian” because I do eat fish.
looks amazing, I’ve been having fun with non-traditional sauces and this looks like it would fit that description.
Yum!!! This looks delicious. Can’t wait to try it. Might add turkey meatballs on the side.
This will be added to my vegan arsenal! I hope you don’t mind if I link over from my blog. I think I’ll make this tomorrow. 🙂 (ps: I’m going to try soaking the cashews. I’ll let you know how that goes.)
Sounds delicious!!!
I actually had everything so I tried this tonight, it was delish! My two year old even loved it and she is soooo picky, Thanks for the recipe!
This looks amazingly yummy!!
This sounds indeed YUMMY! I’ll have to try it tonight! Thanks for sharing.
This sounds really good. Although I have to admit, I like cashews but I don’t know if I like them that much. So this might be a crazy question and you might not have time to answer it but is there a strong cashew taste?
Hey Morgan, I didn’t find any heavy cashew taste, mate fresh tomato and basil!
This looks AWESOME! Love Trader Joes and WOW those immersion blenders work THAT good huh??? Been wanting to get one. What brand is yours??
Sidenote: 30 days til SNAP!!! Already praying you feel awesome for it and can not wait to meet you!!! 🙂
Mmmm, that sounds really yummy. I’d recommend using rice pasta rather than corn as a gluten free option – the texture tends to be a lot better with the rice pasta (I’ve tried quite a few!).
Made this for dinner tonight and we all voted it a “keeper.” Thank you for the recipe!
Ashley, this looks heavenly!! Basil AND Cashews!??? Yum. And how is it that I’ve never seen that super convenient tomato paste at Trader Joe’s??? Thanks for the tip! Been thinking of you – so glad the comments are up and running again. I love the post about your Dad.
YUM!!!! I am SOOOOOOOOO trying this!! 🙂
This sounds and looks delicious!!! Thanks for sharing!!!
Finally made this tonight and I loved it! Hubby, well he prefers his same ol same ol. But I will be making this again…hope my leftover tastes as good as tonights dinner. Thanks Ashley!
As a vegan I am always on the lookout for yummy dishes I can serve to anyone (vegetarian or meat-eater) – and this passes the test in spades.
I wasn’t sure how my blender stick would handle the cashews but it was easy.
There were lots of leftovers but I keep going back for seconds, thirds, fourths …..
Thanks for sharing – I will make this again – a lot
I made this, and it’s delicious! Another gluten-free pasta option is brown rice linguini. I find that brown rice noodles have better texture than whole wheat pasta, with the added benefits of not being made out of white flour. I’ve never tried (or seen) corn pasta before though, I’d love to try it.
Thanks for the delicious recipe!
I would love to try this, but my daughter has a nut allergy…is there another option for the “cream”, maybe just use milk?
I made this over the weekend for my family and what a huge hit it was! It was so easy and quick – on the table in under 20 mins. LOVE IT!! Thank you!
Is there an alternative to using cashews? This recipe looks very good but I am allergic to all nuts.
Just made this for dinner and I wanted to give you a big thank you!!! It was fun and easy to make and Delicious!! Thanks!!!
I must say, this is probably the best pasta sauce I’ve ever made. I used canned salt-free tomatoes instead of fresh, and was very generous with the garlic. My friend made an animal-ingredient-laden sauce to go on her pasta, but mine was the popular one. This recipe is definitely a 10!
I made this for dinner last night and my family really enjoyed it! Thanks for posting this recipe.
This pasta dish looks beyond amazing!
Yammi , nice recipe , it is very tasty …i adore pasta ( my beeper diet is here 🙁 ) …hehehe