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
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
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!!