Mr. LBB declares this the best pasta I’ve ever made. And if I made it….you know it’s easy. It will feed about 6 to 8 people. You’ll need a blender or hand mixer to create the sauce. You can substitute corn pasta to make it gluten free and the cashews add the “cream” needed for the sauce.
4 small or 2 large ripe tomatoes
1 cup Raw unsalted cashews
Fresh basil leaves
Linguini pasta (use corn pasta for gluten free)
Salt and pepper
First, dice up your tomatoes and start your pasta in boiling water:
And puree them in a blender or using a hand mixer:
Add about 2oz of tomato paste and mix thoroughly:
Add in 1 cup of raw cashews and blend well using the blender or mixer:
Keep mixing until the sauce has a creamy consistency:
Add 2 tablespoons of crushed garlic and 3 tablespoons of extra virgin olive oil to a pan and sautee for a minute:
Add in the sauce and let simmer for 10 minutes:
While the sauce is simmering, take your fresh basil leaves…..
….and chop up finely until you have about a full cup:
Stir in the chopped basil to the pan and mix thoroughly:
Drain your pasta and mix the sauce. Yum!
Adapted from this recipe from Oh She Glows.