Creamy Tomato Basil Pasta
Ingredients
- 6 medium tomatoes, quartered
- 1 medium yellow onion, chopped
- 6 cloves garlic, peeled and smashed
- 2 tablespoons olive oil
- 1/4 teaspoon salt (or more to taste)
- pepper, to taste
- 6–8 servings of pasta (we used Whole Foods Organic Ziti)
- 1 cup soaked cashews
- Fresh basil, chopped, to taste
Preparation
Preheat oven to 400ºF and line a baking sheet with tin foil.
Place tomatoes, onions, garlic, olive oil, salt, and pepper onto baking sheet and drizzle with olive oil. Toss, making sure everything is coated. Roast at 400ºF for 20 minutes.
While vegetables are roasting, bring a pot of water to a boil. When water comes to a boil, add pasta to the water. Stir occasionally and remove when pasta is al dente, about 6-8 minutes. Strain pasta and set aside.
Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
Transfer all ingredients on the baking sheet, including juices, into a blender along with soaked cashews and blend until smooth. Taste and adjust salt as needed.
Toss pasta with sauce and top with fresh basil and cracked pepper.
