The creamy consistency of this tomato basil pasta dish is provided by the cashew nuts, which are naturally cholesterol free and packed with vitamins and minerals, making this a great choice whether you’re deliberately avoiding animal products or just trying to take good care of yourself.
We recommend making this with your favourite whole-wheat pasta, which is much higher in fibre than pastas that don’t use the whole grain, but any will work just as well if you’re really not a fan of whole-wheat varieties.
Best of all this is easy and quick to make. You can create your own sauce from scratch in the time it takes for the pasta to cook!
Ingredients (Serves 3-4)
3-4 servings of whole-wheat pasta
Approx. 7 oz tomatoes (this is roughly 1 large tomato, or you can use two smaller tomatoes, or even a mix of different types if you want to experiment with flavour!)
½ cup raw cashews
¼ cup water
1 tbsp tomato paste
1 tbsp olive oil
2 garlic cloves
1 tsp salt
¼ cup red wine (or water)
1 tsp black pepper
1 cup fresh basil
½ cup black olives
Large frying pan
Cup and spoon measures
Boil a pan of water, roughly chop the tomato and add it to the blender. No need to remove the skin and seeds (that’s where most of the tomato’s nutrition is!)
I’ve used a selection of different types of tomatoes, but this isn’t necessary.
Add your cashews, water and tomato paste to the blender. Blend until smooth.
Cook your pasta according to the package instructions.
While your pasta is cooking, add your olive oil to the pan and heat to low. Finely mince your garlic (or use a garlic press) and carefully sauté it for a few minutes.
Add the sauce from the blender into the pan with the garlic, stir and bring it to a low simmer. Add the wine and salt, and let it cook for around 5 minutes.
Meanwhile, finely chop the basil and slice the olives.
Remove your sauce from the heat, and stir in the basil, olives and black pepper.
Mix in with the pasta and serve immediately!
And there you have it! Healthy, satisfying comfort food made from scratch in under 20 minutes! The great thing about this recipe is that it’s so easy to modify and experiment with- try replacing the basil and olives with other herbs and flavours, and tell us all about your favourite combinations in the comments below.