Creamy cashew tomato pasta

This vegan creamy cashew tomato pasta is lovely and peppery, and until I tried it, I honestly had no idea just how great pepper can taste. Quick, easy, and delicious—what’s not to like?!

Again, I have Oh She Glows to thank for my starting point.

Creamy cashew tomato pasta

Ingredients

• 4 tomatoes, roughly chopped (or one 14oz can)
• 1 cup raw cashews
• 1/2 cup water
• 1/4 cup red pesto
• 2 tablespoons olive oil
• 6 decent-sized cloves of garlic (if in doubt, add more!)
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1 large handful of chopped fresh basil
• whole wheat pasta of choice (I prefer spaghetti for this)

Method

1. Cook your pasta.
2. While your pasta is cooking, put your tomatoes into a blender.
3. Add the cashews, red pesto and water to the blender and blend until smooth.
4. Add olive oil to a large pan on medium-low. When hot, add the garlic and saute for a few minutes.
5. Before the garlic starts to burn, add the sauce from the blender and bring to a simmer.
6. Add salt and let it cook for a few minutes, until hot throughout.
7. Remove from heat and mix in the basil and pepper.

Tags: Easy-to-double, Quick-and-easy, Vegan