• Payton Pinsky

Creamy Vegan Tomato Basil Pasta Sauce

We have quite a large garden going this year, so I am trying to find some fun ways to use up our fresh produce! This pasta sauce is so simple to make yet is one of the more flavorful sauces I have had in a while. I used the sauce on top of sauteed veggies and spaghetti squash for a more low-carb meal, but this would top well on any pasta of your choosing. Let's get cooking!

Ingredients: 2-3 Ripe Roma Tomatoes

1 Medium Yellow Onion

2 Tbs Tomato Paste

2 Tbs Minced Garlic

Fresh Basil, chopped (use to your liking)

1/2 Cup Raw Cashews

Olive Oil

Salt and Pepper

  1. Heat a large pan with oil over medium-high heat. Add in your diced onion and saute for 4-5 minutes. Add in your garlic and saute for another minute.

  2. Dice your tomatoes and add them to your pan along with your tomato paste, salt and pepper. Turn heat up to high and let simmer for about 8-10 minutes.

  3. Add cashews and a 1/2 cup of water to a blender or food processor. When your tomato mixture is done sauteing, add them to the blender. Blend until smooth.

  4. Add sauce back into the pan and mix in your fresh basil. Add in your cooked pasta and veggies if using. Heat thoroughly and enjoy!

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