CREAMY TOMATO BASIL VEGAN PASTA #veggies #dinner

With 9 grams of protein for every serving, this Creamy Tomato Basil Vegan Pasta will take your breath away! It's made with a vegetarian smooth cashew pasta sauce, simmered veggies, and new basil.

Mother's been needing pasta of late like NO OTHER. For reasons unknown, I've been a carbo-crack the previous hardly any months and I'm not unreasonably distraught about it… nor is Mark. Like most folks, Mark could eat spaghetti or pizza each night of the week.

On the off chance that you've never made a veggie lover rich cashew pasta sauce, this formula will definitely completely change you. It's one of my preferred approaches to get a protein and surface lift in vegetarian pasta plans and once you make it, you'll see why! This formula is extremely essential… and I mean BASIC.

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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

INSTRUCTIONS

1. Preheat oven to 400ºF and like a baking sheet with tin foil.
2. 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 20 minutes.
3. 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.
4. Remove baking sheet from oven, remove skin from tomatoes, and roast for an additional 10 minutes.
5. Next, 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.
6. Toss pasta with sauce and top with fresh basil and cracked pepper.
7. Enjoy!

For more detail : bit.ly/2riK0k3

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