Tomato Basil Cream Pasta
Servings: 4 servings
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Ingredients
Pasta
- 2 cups GF brown rice pasta uncooked - Fusilli / Spirals
Step 1
- 1/4 cup extra-virgin olive oil extra virgin
- 1/4 whole onion; red Med - sliced and cut in 4
- 1 tsp garlic 2 cloves - chopped
- 1 cup OG cherry, sugar or grape tomatoes
- .5 tsp Kirkland's No Salt Seasoning
- .5 tsp garlic powder
Step 2 - Create Sauce
- 3.5 oz cashew cream (see recipe)
- 15 leaves OG fresh basil
- 1 cup purified water; cold
- .5 tsp crushed red pepper flakes
- 1.5 tsp Himalayan sea salt Himalayan
Step 3 - Thicken
- .5 cup purified water; cold
- 1.25 tsp tapioca starch
- 1 tsp potato starch
Garnish
- 2 Tbs OG fresh basil finely chopped
- 2 Tbs sundried tomatoes thinly sliced
Instructions
CREATE CASHEW CREAM - see recipe
BOIL PASTA - follow instructions on package
PREP VEG
- Cross cut the tomatoes into four, rough chop garlic, cut two 1/8” slices off of an onion and cut the slices into eight.
SAUTÉ
- Add the Olive Oil from Step 1 to the pan and set on high heat for 90 seconds, then lower to medium heat and add prepped Step 1 ingredients to the pan, sauté covered for 7 Minutes.
CREATE SAUCE
- During this time add Step 2 ingredients to the blender, blend until smooth.
- Once the 7 minutes are up add the blended sauce to the pan and cook for and additional 5 minutes, stir continually to keep the bottom from sticking.
THICKEN
- Add Step 3 ingredients to a shaker and mix.
- Add to the pot and stir continuously until the sauce thickens. Usually about 5 minutes.
- Turn off heat, (add optional ingredients) and pour over your favorite pasta.
