Luxurious Tomato-Basil Pasta

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Luxurious Tomato-Basil Pasta

This delicious pasta dish is another one of our favorite recipes from the amazing Oh She Glows Cookbook.   This recipe is a great way to incorporate more plant based meals into your diet, without having to give up the foods you love! If you are preparing for a juice cleanse, this meal is a great way to start weaning yourself off of meat, dairy and processed foods in the week leading up to it. That being said, it is best to avoid heavier meals like pasta and bread the day before you begin your juice cleanse, as you want that final day to be lighter and veggie focused.  Cold pressed juice, smoothies, soups and salads are perfect for the day before. If you are looking for ideas, check out this luxurious Creamy Potato Leak soup, or this light and flavourful Wild Mushroom and Minted Brussels soup!

Ingredients:

leaf41 Cup raw cashews (soaked in water for at least 2 hours, or overnight)

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3/4 cup unsweetened, unflavored almond milk

leaf4 9 ounces (225g) uncooked pasta

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1 teaspoon extra virgin olive oil

leaf4 1 small onion, diced

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2 cloves garlic, minced

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1 & 1/2 cups diced fresh or canned tomatoes

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3 big handfuls spinach

leaf4 1 to 3 tablespoons nutritional yeast (optional, but helps to add a cheesy flavor)

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1 cup packed fresh basil, finely chopped

leaf4 2 to 3 tablespoons tomato paste, to taste

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1 teaspoon dried oregano

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1/2 teaspoon fine grain sea salt, or to taste

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1/4 teaspoon freshly ground black pepper, or to taste

 

Directions:

1. Drain and rinse the cashews. Place them in a blender along with the almond milk and blend on high speed until smooth

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

3. In a large wok, heat the oil over medium heat. Add the onion and garlic and sauté 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.

4. 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.

5. 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.

This dish is intended to be served warm, but it makes a fantastic cold pasta salad!

RecipesMarion Groot