Creamy Tomato Pasta Bowls
Ingredients
- 1/2 heaping cup raw cashews
- 1 28 oz. can San Marzano whole tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil, optional
- 1 lb. pasta of choice
Preparation
Soak cashews in boiling water in a high speed blender for at least 20 minutes. If you don’t have a high speed blender, then soak your cashews overnight or at least 4 hours to soften.
Gather your other ingredients.
Drain cashews and add them back to the blender.
Add canned tomatoes and their juices, sea salt, Italian seasoning, and garlic powder, then blend on high for at least one minute, scraping down the sides and blending again.
Turn the speed down and run the blender again.
Remove the top and add olive oil in a stream while blending.
Cook pasta according to package directions.
Drain and toss the pasta back into the cooking pot.
Toss with the creamy tomato sauce and serve.
Tips
You can omit the olive oil for an oil-free version; it adds a silky texture.
