All Rights Reserved ©2016  Luella . Pearl
Caitlin Melvin | Caitlinalisonmelvin@gmail.com | Toronto, Ontario

© 2023 by Annabelle. Proudly created with Wix.com

TOMATO BASIL PASTA | cooking

March 1, 2017

 

I'm not a huge pasta fan. I like it, but it's not usually something I order if I'm at a restaurant and I don't make it that often at home. Part of this is because it's not amazing for you - health wise. Occassionally we will make it at home, but unless I'm in Italy enjoying authentic lasagne, spaghetti or some other carb overload dish, it's not necessarily on my meal list. However, we did see this Luxurious Tomato Basil Pasta from Oh She Glows and decided to make it one night. Mostly because it was quick and easy. It did end up tasting really good. 

 

It does call for cashews, but because of my nut / peanut allergy that wasn't happening. I will include the original recipe, which calls for the cashew, but if you're not interested in adding those in, it still taste great without them. It's a vegan recipe (I promise I have non-vegan and vegetarian recipes coming soon) but we added in a little cheese for flavour. I will also mention that this pasta makes for delicious leftovers for work the following day :)

 

                   (above) our basil plant died shortly after we made this pasta...)

 

Luxurious Tomato-Basil Pasta
Serves 3

Ingredients

  • 1/2 cup raw cashews

  • 1/2 cup unsweetened, unflavored almond milk (we used dairy milk)

  • 9 ounces uncooked pasta

  • 1 tsp extra-virgin olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 1/2 cups diced fresh or canned tomatoes (drain juice, if using canned, we used canned and it worked out great)

  • 3 handfuls spinach

  • 1 to 3 Tbsp nutritional yeast, to taste (we did not add this)

  • 1 cup packed fresh basil, finely chopped

  • 2 to 3 Tbsp tomato paste, to taste

  • 1 tsp dried oregano

  • 1/2 tsp sea salt

  • 1/4 tsp freshly ground black pepper

Instructions
Place cashews in a bowl and add enough water to cover. Soak the cashews for at least 2 hours, or overnight. Drain and rinse the cashews. Place them in a blender along with the almond milk and blend on the highest speed until smooth. Set aside. (if you don't want to add the cashews, 1/2 of your milk / milk alternative works)

Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente.

In a large wok, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until the onion is translucent. Add the diced tomatoes and spinach and continue cooking for 7 to 10 minutes over medium-high heat, until the spinach is wilted. (you'll notice in our photo that we aren't using a Wok - it's not because we don't have one, it's because Bryon thinks it's a pain to clean. So if you don't have a Wok, don't freak out. A large, deep frying pan works)

Stir in the cashew cream, nutritional yeast, basil, tomato paste, oregano, salt, and pepper, and cook for 5 to 10 minutes more, or until heated through.

Drain the pasta and add it to the wok. Stir to combine the pasta with the sauce. Cook for a few minutes, or until heated through. Season with salt and pepper to taste and serve immediately.

 

♥  CAITLIN

 

Share on Facebook
Share on Twitter
Please reload

BABY IT'S COLD OUTSIDE | baby

November 11, 2019

OFF THE REGISTRY: THINGS TO BUY A NEW MOM | baby

November 7, 2019

1/15
Please reload

Caitlin Melvin lives in Toronto with her boyfriend Bryon and two cats Finnigan and Lucca. A marketing manager by day, blogger on the side, freelance social media specialist and a lover of travel and new experiences