Tomato Basil Cream Pasta

16 March 2020 Bookmark1
This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet mild. It’s the perfect give up-of-summer meal for when you want to use up greater tomatoes from your lawn!

By using the quit of summer time, I’ve exhausted each tomato recipe in my repertoire. Vegan pizza? check. Panzanella? check. Bruschetta? take a look at! in spite of the innovative block, my lawn is still overflowing with the ones juicy ruby gemstones and I can’t consume them rapid enough.

Tomato Basil Cream Pasta
Tomato Basil Cream Pasta

That’s how this Tomato Basil Cream Pasta came to be. I placed all of my preferred meals collectively in one dish, and voila! Dinner was on the table.

sparkling tomatoes and basil make this pasta flavor oh-so-summery. I may want to absolutely devour this as soon as every week all season long – if now not more.

Tomato Basil Cream Pasta


  • 1 cup raw cashews
  • 2 Tbsp. tomato paste
  • 1/4 cup water
  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced (optional)
  • 1 pound whole wheat pasta (or gluten-free pasta)
  • 1 1/2 tsp. salt
  • 2–3 large, ripe tomatoes
  • 1–2 tsp. freshly cracked black pepper
  • 1/4 cup fresh basil leaves, chopped


  1. Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.
  2. Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.
  3. Pour the sauce from the blender into the sauté pan and bring to a simmer. Add the salt and let it cook for 4 to 5 minutes, stirring occasionally. Let the sauce simmer until pasta is finished cooking.
  4. Once the pasta is cooked, reserve 1 cup of pasta water and drain. Add the pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat and use reserved pasta water to thin the sauce to your desired consistency.
  5. Serve immediately, garnishing with more pepper and basil.


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