…finding new recipes

…that taste good!!!

since i worked from home yesterday, and the hubby had to work in the office, i decided i would “play wifey” and do some laundry, clean house, and make us a nutritious dinner that both of us could eat! result was a happy hubby and wifey- the dish was creamy/rich enough for a carnivore and safe for a gluten-free vegan!

(yes it included wearing an awesome ruffley apron).

heres the (adjusted) recipe for vegan yum yum’s tomato basil cream pasta (which i am now enjoying for lunch):

Super Quick Tomato Basil Cream Pasta (adapted from veganyumyum iphone app/borrowed pics, too!)
Serves Four – Five

2 Large, ripe tomatoes

2 Cup Raw Cashews
4 Tbs Tomato Paste
1/2 Cup Water

4 Tbs Olive Oil
5 Cloves Garlic, minced, optional
12 Ounces (ish) Brown Rice pasta (obvi can whole wheat/regular is ok)
Salt to taste
1-2 tsp Freshly Cracked, Coarse Black Pepper
1 Large Handful Fresh Basil Leaves, chopped

Put a large pot of salted water on to boil.

Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.

Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.

If desired add wine/water to thin out the sauce (I did not, which resulted in a very thick pasta, which was delish but next time i’ll add wine ;)). Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

Pour 2 Spotted Cows into Frosty Mugs, and ENJOY!

yum yum!