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Easty Tomato Basil Cream Pasta by Dee Siburt serves: 2

Ingredients:

2 servings

Uncooked spaghetti

Large ripe tomato

1/2 C

Raw cashews

1/4 C

Water

1 Tbsp

Tomato paste

1 Tbsp

Olive oil

Garlic cloves

Salt to taste

4 Tbsp

Water or wine

2 tsp

Fresh ground black pepper

1 C

Fresh basil, finely chopped

Directions:

1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth.

2. Add your pasta to boiling water and cook pasta according to package directions.

3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it.

4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary.

5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.