Tomato Basil Cream Pasta

Serves: 4



  • 2 large, ripe tomatoes
  • 1 cup raw cashews
  • 15 oz organic tomato sauce
  • 4 cloves garlic, minced
  • 5 tbs white wine
  • 1 tsp salt & 1/4 tsp pepper


  • 1 lb whole wheat spaghetti
  • 1 large handful fresh basil leaves, chopped


  1. Cook pasta in salted water as directed on box.  Reserve 1/4 cup pasta water before draining the pasta.
  2. Core the tomatoes, then roughly chop them. Add them to your blender, seeds, skin and all. Add cashews, tomato sauce, garlic, salt, and wine.
  3. Blend until very smooth.
  4. Add the sauce to a sauce pan and warm / simmer for 10 minutes.
  5. Add sauce to the pasta with black pepper, sauce, and freshly chopped basil leaves. Toss to coat.
  6. Add in some of the reserved pasta water, if too thick.
  7. Serve immediately, garnishing with more pepper and basil.

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