Go Back Email Link
–+ servings

Tomato Basil Cream Pasta

Course: Main Course, Pasta
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Print Recipe Add to Collection

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.

      Enjoy!