Creamy Tomato Pasta for Fall

I think I'm starting to feel a bit better today, and it helped that it was quite Fall-like today.  I even have the kitchen window open!  Feels good.

I had work today, but what I made was so easy, I don't even think it counts as cooking :)

"Creamy" Tomato Pasta adapted from Super Quick Tomato Basil Cream Pasta from the VeganYumYum cookbook

6-10 ounces whole wheat pasta (I used a  mix of shells and rotini)


Sauce:
1 - 1 1/2 cups crushed canned tomatoes ( I needed my fresh tomatoes, so I used leftover crushed)
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
1-3 tbsp red wine

salt, pepper, garlic, fresh basil

Throw the 1st 5 sauce ingredients into a food processor (the original recipe uses a blender, but I don't have one) and process until creamy and thick.  Boil pasta.  While pasta is cooking, put sauce into a pan and heat.  Add salt, pepper and garlic to taste.  Add the wine. Simmer.  When past is cooked, drain it and add it to the pan with the sauce.  Toss and add fresh basil.  Yay, done!


It was really good.  I'm not sure if it would've been even creamier using a blender???  I've never used cashews in cooking before...gives it a nice texture and flavor.  I left out the oil from the original recipe (trying to follow McDougall's no oil rule when I can).  Of course he doesn't like nuts either....oh well.

Anyway, this was a great recipe for an easy quick dinner after work, so you should try it.

Time to go relax now.
Eat smart,
T.