Creamy Tomato Basil Pasta

To me there are few things yummier than a creamy tomato sauce. When I found this recipe on ohsheglows.com I was so excited and I wasn't disappointed. This is a great blog if you haven't checked it out before. I have gotten a lot of good recipes from there.

Easy Tomato Basil Cream Pasta

Lightly adapted from Vegan Yum Yum.
Yield: 4-6 servings
Ingredients:

• 1 16 oz box  uncooked whole grain spaghetti
• 2 large ripe tomato or 4 smaller tomatoes
• 1 cup raw cashews
• 1/2 cup water
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1 - 2 tsp salt, or to taste
• 3-4 tbsp water
• 1-2 tsp freshly ground black pepper
• 1 cup packed fresh basil, finely chopped ( or several shakes of dried basil)

Directions:
1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth.
2. Add your pasta to boiling water and cook pasta according to package directions.
3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it.
4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. Then add water
5. Remove sauce from heat and stir in the chopped basil and pepper. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately.

* I have doubled her original recipe. Find hers here.
** It may seem like a lot of salt but believe me - without it, it will not taste all that spectacular.

*** This is SOOOOOOO good!!!

Do you have to give up creamy dishes when you go vegan? N0! - Creamy Avocado Pasta

Sometimes I just miss creamy dishes and so lately I have been on the hunt for creamy vegan dishes.

I got this recipe from OhSheglows.com . It is super fast and easy. Here it is with my adjustments.

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish ( I didn't have lemon zest and I just used bottled lemon juice)
• 2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp sea salt, or to taste
• ~1/4 cup Fresh Basil, ( I used a couple shakes of dried basil)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta
• Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

** I doubled this recipe.

** This doesn't reheat very well. But I loved it the next day cold.

** My kids didn't love this but it was a big hit with me and the husband. This was so creamy and yummy. It was a nice change from all the tomato sauce we have been eating.