Tomato Basil Cream Pasta #pasta#food

Tomato Basil Cream Pasta  #pasta#food

Tomato Basil Cream Pasta 

Before the finish of summer, I've depleted each tomato formula in my collection. Vegetarian pizza? Check. Panzanella? Check. Bruschetta? Check! Notwithstanding the inventive square, my greenery enclosure is as yet flooding with those delicious ruby pearls and I can't eat them quick enough. 

That is the way this Tomato Basil Cream Pasta became. I put the majority of my preferred nourishments together in one dish, and voila! Supper was on the table. 

I more often than not squeeze delay on pasta over the mid year. At the point when it's bursting hot outside, I hunger for crunchy servings of mixed greens and cool soups. This supper is the exemption. 

New tomatoes and basil make this pasta taste quite summery. I could genuinely eat this once per week throughout the entire season – if not more.

Tomato Basil Cream Pasta  #pasta#food

Ingredients : 
  • 2–3 large, ripe tomatoes
  • 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
  • 1–2 tsp. freshly cracked black pepper
  • 1/4 cup fresh basil leaves, chopped

Instructions : 
  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.

Read more our recipe : Heated PARMESAN TOMATOES #mozzarella
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