PS: I am updating this post that was first written 3 years ago because I made this again and photographed new shots of it 😉
So have you always wanted to make exquisite tomato sauce, but didn’t know how? Think creamy, tomatoey, delicious, and nutritious!
This recipe is an absolute HIT, and one of my go to favorites! It is quick and simple to make, and can be made Gluten Free or Whole Wheat (try Einkorn pasta, one of the only types of wheat that has not been genetically modified for mass production, and is thought to be much safer and healthier for your gut), depending on your preferred pasta type. It also makes a Very rich and creamy tomato sauce, I could just lick it off my fingers it tastes that good. I must have made this recipe a dozen times or so now since I first found it 3 years ago, and I don’t normally make the same recipe more than a few times because I love to try new things:)
You can find the original recipe HERE.
Have a happy Friday everyone!!
Tomato Basil Creamy Gluten Free Pasta and SaucePrint Recipe
- 1 Large Tomato
- 1/2 Cup Cashews (Raw)
- 1 Tbsp Tomato Paste
- 1/4 Cup Water
- Sea Salt to taste
- Box of Desired Pasta (Gluten Free/Whole Wheat)
- 2 Tbsp Coconut Oil (has a higher heating point than most other oils)
- 4 Cloves Garlic
- 1 Box of Sliced Baby Bella Mushrooms
- 1 Large Handful of Basil Leaves
Start boiling salted water and putting your desired pasta (for this recipe, I chose a gluten free pasta) in to cook for as long as the package requires.
Dice the tomato roughly and add tomatoes, cashews, tomato paste, water and salt in. Blend until creamy and smooth.
Add coconut oil to pan and sauté diced garlic and mushrooms over medium heat.
Once the garlic has turned golden (do not burn!), pour tomato sauce from blender into the pan and simmer for 5 minutes, stirring as needed.
Once pasta and tomato sauce has finished cooking, drain the pasta and combine them together, mixing and garnishing the chopped basil leaves into the mixture.