Creamy Tomato-Basil Pasta

20140903-234308-85388364.jpg

I’m sorry that I never take the time to properly plate/photograph my food. On most days, it feels like a huge accomplishment just to remember to grab my iPhone and snap a quick photo of something before it gets gobbled up. But please believe me when I say that although this may not be pretty, it tasted really delicious! Another great recipe by Angela Liddon of Oh She Glows. As I always say, if you haven’t already done so, buy her cookbook! You will not be disappointed. Here’s the recipe:

LUXURIOUS TOMATO-BASIL PASTA
*from The Oh She Glows Cookbook, by Angela Liddon

Ingredients:
1/2 cup raw cashews (soaked for 2 hours, or overnight)
1/2 cup unsweetened almond milk
9 ounces uncooked pasta
1 tsp olive oil
1 small onion, diced (I omitted, because I didn’t have an onion)
2 cloves garlic, minced (I used 1/4 cup minced garlic)
1 1/2 cups diced tomatoes (fresh or canned, drain juice if using canned)
3 handfuls spinach
1-3 Tbsp nutritional yeast (optional; I omitted)
1 cup packed fresh basil, finely chopped
2-3 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp Himalayan salt
1/4 tsp black pepper

Instructions:

Place the cashews in a bowl and add enough water to cover. Soak for at least 2 hours, or overnight. Drain and rinse the cashews. Place them in a high-speed blender along with the almond milk and blend until smooth and creamy. Set aside.

Boil water and cook pasta according to instructions on package.

In a large cast iron skillet, heat oil over medium heat. Saute onions and garlic for 5-10 minutes, until translucent. Add tomatoes and spinach and continue cooking for 7-10 minutes over medium-high heat, until the spinach is wilted.

Stir in the cashew cream, nutritional yeast (if using), basil, tomato paste, oregano, salt, and pepper, and cook for another 5-10 minutes, or until heated through.

Drain the pasta and add it to the sauce. Stir to combine well, and cook for a few minutes until heated through. Season with additional salt and pepper to taste, and serve immediately. Enjoy!!

 

Advertisements

About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
This entry was posted in Recipes. Bookmark the permalink.

6 Responses to Creamy Tomato-Basil Pasta

  1. Mike & Gloria McCoy says:

    Another winner! Even if we did just finish supper.

    Sent from Mike & Gloria’s iPad.

  2. Elle says:

    Looks amazing! Can’t wait to try. 🙂

  3. My hubby and I love this recipe! I have a question though. Do you have permission to share her recipe? I always thought you had to link back to the recipe from the original source, or obtain permission from the author to post a recipe from a cookbook. Just curious. I am a fellow food blogger, and that has always been what I have understood.

    • Kim McCoy says:

      Hi Laura, thank you for calling this to my attention! I am really embarrassed to admit that it had not even occurred to me I might be breaching etiquette. I linked to Angela’s blog and encouraged people to buy her awesome cookbook (several of my friends have done so!), but of course, it makes sense that I should have asked her permission before sharing the recipe, and I will take corrective action now that you have called it to my attention. I do not consider myself to be a “food blogger,” as I really just use my blog as a platform for sharing recipes, crafts, and a few other random things with my friends and family. That is why I never take the time to use a proper camera, lighting, staging, etc. for any of my photos, which are all messy and straight from my iPhone. 😉 I didn’t know how to make the settings private in Word Press (is that an option–do you know?), so over time, a handful of people who I have not yet had the pleasure of meeting in person have begun to follow my blog. Having never actively promoted it or attempted to gain a following, I have always thought of my blog (with my tiny little following of 90 people, compared to my Facebook following of around 5,000 people) as a very informal circle of friends sharing recipes and ideas. Regardless, I will reach out to Angela momentarily to apologize for sharing her recipe inappropriately and ask if she would like for me to remove it from my blog. There are probably other oversights like this on my blog, and as I come across them, or if someone helpful chooses to call them to my attention, I will take similar corrective action. I have just subscribed to your blog, and I wish you all the best. Thanks again for reaching out to let me know that I had committed a faux pas! Happy holidays to you. 🙂

      • I too have done this, so do not be embarrassed. I learned the hard way, lol. I am not sure about the privacy setting. I should not really say I am a food blogger, but I know many fellow “food” bloggers who have mentioned this to me before. I am the same as you, and just try and share info, and yummy recipes with others. I will also subscribe to your blog as well, as I like-minded peeps. By the way, it is GREAT to meet you 🙂

  4. Kim McCoy says:

    Thanks so much for your kind words, Laura!! It is great to e-meet you, too! 🙂 I have just emailed Angela to apologize and ask if she would like for me to remove this and any other recipe originating from her cookbook. I’ll try to carve out some time to search for other faux pas in the coming week(s) and send similar emails to other cookbook authors as I find them. I’m also going to do some research soon and see if there is a way to limit my blog to only the people who have already subscribed. That should allow me to hold true to my original intent without worrying about formal blogging etiquette moving forward. Fingers crossed that there will be an easy way to do this. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s